Roasted Romano peppers with puy lentils

Name: Roasted Romano peppers with puy lentils
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 200 g 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; 250 g Merchant Gourmet Puy & Green Lentils; 1 tbsp lemon juice; 1 handful flat leaf parsley, roughly chopped; 30 g pistachios, chopped

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!

5 out of 5 stars(6) Rate this recipe

Gluten freeVegan

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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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 Merchant Gourmet Puy & Green 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.