You Can Cook Too 23 – Roasted Romano peppers with puy lentil

Patricia shows you how to make a beautiful vegan recipe that serves 3, although you can add cheese to it and it’ll work beautifully.


Ingredients

200 gm pack peppers halved.
Ordinary peppers fine
1 tabsp capers rinsed
4 sun-dried tomatoes sliced
250 gm ready cooked puy lentils
3 tabsps virgin olive oil
1 leek sliced
2 garlic cloves finely sliced
3 thyme sprigs leaves picked
1 tabsp lemon juice
Handful flat leaf parsley roughly chopped
30 gm pistachios chopped

Cooking
Preheat oven to 200C or gas 6. Deseed and brush peppers all over with olive oil Lay on a parchment-lined tray and roast for 20 mins. Heat remaining 2 tabsps olive oil in a pan and fry the leeks, garlic, and thyme for 10 minutes stirring regularly until soft and turning golden brown. Add the capers and tomatoes and a d
stir for 1 minute. Add lentils and turn the heat up to fry for another 5 minutes. Season and stir in the lemon juice, parsley and pistachios. Spoon the mixture into the peppers and return to the oven for another 5 minutes. Serves with a salad.

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