Roasted Romano peppers with puy lentils
This quick dish is a mid-week winner. It's packed with flavour, super healthy, and perfect for summer. Try topping with goats cheese or parmesan for a cheesy finish!
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- 200g Waitrose Mixed Romano Peppers
- 3 tbsp extra virgin olive oil
- 1 leek, sliced
- 2 garlic cloves, finely chopped
- 3 thyme sprigs, leaves picked
- 1 tbsp capers, rinsed
- 4 sun-dried tomatoes, sliced
- 250g pack ready cooked puy lentils
- 1 tbsp lemon juice
- 1 handful flat leaf parsley, roughly chopped
- 30g pistachios, chopped
Preheat the oven to 200?C, gas mark 6. Halve the peppers through the stalks, deseed and brush all over with 1 tbsp olive oil; season. Lay on a parchment-lined baking tray and roast for 20 minutes.
Meanwhile, heat the remaining 2 tbsp oil in a large frying pan over a medium heat and fry the leek, garlic and thyme for 10 minutes, stirring regularly until soft and starting to turn golden. Tip in the capers and sun-dried tomatoes and stir for a minute, then add the lentils, turn up the heat and fry for another 5 minutes. Season and stir through the lemon juice, parsley and pistachios.
Spoon the lentils into the peppers and return to the oven for 5 minutes. Serve with a green salad, if liked.
You might like to top with some crumbled goats’ cheese or grated parmesan before you pop the peppers back in the oven for the final 5 minutes.
Typical values per serving when made using specific products in recipe