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Roasted romano peppers with puy lentils

Roasted romano peppers with puy lentils

By Ava Feng
10’ Prep time
25’ Cook time
35’ Total time
360 Calories
2 Serving

Summary

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!
Ava Feng 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 3

Spoon the lentils into the peppers and return to the oven for 5 minutes. Serve with a green salad, if liked.

Ingredient

  • Garlic cloves
    Garlic cloves
    2
  • Extra virgin olive oil
    Extra virgin olive oil
    3 tbsp
  • Leek
    Leek
    1
  • Pistachios
    Pistachios
    30 grams
  • Sun-dried tomatoes
    Sun-dried tomatoes
    4
  • Fresh thyme sprigs
    Fresh thyme sprigs
    3
  • Flat leaf parsley
    Flat leaf parsley
    1 handful
  • Waitrose mixed romano peppers
    Waitrose mixed romano peppers
    200 grams
  • Merchant gourmet puy lentils
    Merchant gourmet puy lentils
    250 grams
  • Lemon juice
    Lemon juice
    1 tbsp
  • Capers
    Capers
    1 tbsp

Nutrition Facts

View nutrition facts
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