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Roasted Romano peppers with puy lentils
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200g pack Waitrose Mixed Romano Peppers
3 tbsp extra virgin olive oil
1 leek, sliced
2 garlic cloves, finely sliced
3 thyme sprigs, leaves picked
1 tbsp capers, rinsed
4 sun-dried tomatoes, sliced
250g pack ready cooked puy lentils
1 tbsp lemon juice
Handful flat leaf parsley, roughly chopped
30g pistachios, chopped
1. 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.
2. 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.
3. 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:
Per serving (3) 1498kJ
This recipe was first published in February 2018.