Skillet veggie skewers with a warm lentil salad

with walnuts, black olives and gremolata




This is a super easy recipe to make because you already get the marinated veggies for the skewers, the only reason this recipe takes a bit of time is because lentils need their time to cook. Make sure to wet the wooden skewers before you start skewering to prevent them from burning. Get cooking!



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  • 3/4 cup eston lentils

  • 1 shallot

  • 1/4 cup walnuts

  • 188 ml black olives

  • Assorted veggies in marinade – prepared by Plant Prepped

  • 3 sprigs of mint

  • 6 wooden skewers

  • 11g parsley

  • 1/2 lemon

  • 1 garlic clove


Make the lentils


  • – Rinse the lentils then combine them with 1.5 cups of water, season with salt and place on low heat. Cover with a lid and cook for 30-35 minutes. Taste and adjust salt.

Make the skewers


  • – Wet the wooden skewers and carefully skewer the marinated veggies

  • – Preheat a pan over medium-high heat and once hot add 2 tablespoons of oil. Add the skewers and lightly season with salt. Cook in batches for about 3 minutes on each side. Do not overcrowd the pan.

Make the garnish for the lentils


  • – Chop the walnuts

  • – Chop the shallot

  • – Chop the black olives

  • – Preheat a pan over medium heat and once hot add 1-2 tablespoons of oil. Add the shallot and cook for 2 minutes, then add the walnuts and olives; season with salt and pepper and cook for 5 minutes, stirring frequently.

  • – Chop the mint

  • – Add the cooked lentils to the pan and stir everything together for 1-2 minutes. Add the mint, stir, taste and adjust seasoning if needed, take off heat.

Make the gremolata



  • – Chop parsley and add to a small bowl.

  • – Zest 1/2 a lemon, cut it in half and squeeze the juice of one half, avoiding the seeds.

  • – Press garlic, add 2 tablespoons of olive oil and season with salt. Mix well.




  • – Divide the lentil salad between 2 plates and top with the veggie skewers and gremolata sauce. Enjoy!

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