Peppers with Puy Lentils

    Peppers with Puy Lentils
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    Category,
    Yields1 Serving
    Prep Time10 minsCook Time25 minsTotal Time35 mins
     200g 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.

    2

    Halve the peppers through the stalks, deseed and brush all over with 1 tbsp olive oil; season.

    3

    Lay on a parchment-lined baking tray and roast for 20 minutes.

    4

    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.

    5

    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.

    6

    Season and stir through the lemon juice, parsley and pistachios.

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    7

    Spoon the lentils into the peppers and return to the oven for 5 minutes.

    8

    Serve with a green salad, if liked.

    Ingredients

     200g 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

    Directions

    1

    Preheat the oven to 200°C, gas mark 6.

    2

    Halve the peppers through the stalks, deseed and brush all over with 1 tbsp olive oil; season.

    3

    Lay on a parchment-lined baking tray and roast for 20 minutes.

    4

    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.

    5

    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.

    6

    Season and stir through the lemon juice, parsley and pistachios.

    7

    Spoon the lentils into the peppers and return to the oven for 5 minutes.

    8

    Serve with a green salad, if liked.

    Peppers with Puy Lentils
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