How to Prepare Any-night-of-the-week Roast peppers, tomatoes and lentils

Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Recipe of Favorite Roast peppers, tomatoes and lentils. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Roast peppers, tomatoes and lentils, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roast peppers, tomatoes and lentils delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roast peppers, tomatoes and lentils is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roast peppers, tomatoes and lentils estimated approx 1 hour.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Roast peppers, tomatoes and lentils using 10 ingredients and 5 steps. Here is how you can achieve it.

Nigel Slater’s mid week dinner

Ingredients and spices that need to be Make ready to make Roast peppers, tomatoes and lentils:

1. 4 red peppers
2. 1 onion
3. 250 g cherry tomatoes
4. 200 g green lentils
5. 1 celery stick
6. 2 cloves garlic
7. Thyme
8. leaf Bay
9. Basil
10. Parsley

Steps to make to make Roast peppers, tomatoes and lentils

1. Set the oven at 200C/gas mark 6. Wipe 4 large peppers, halve them lengthways, remove their seeds, then place them in a baking dish or roasting tin. Tuck around them 250g of cherry tomatoes. Bake for 40-50 minutes, letting the peppers blacken here and there
2. For the lentils, peel and finely dice 1 large carrot. Then do the same with 1 medium sized onion. Put them in a saucepan with 2 tbsp of olive oil and place over a low to moderate heat. Finely dice 1 stick of celery and add to the pan, with a couple of bay leaves and 2 cloves of garlic, peeled and squashed flat. Add a couple of sprigs of thyme and leave to cook at a gentle pace, stirring regularly, for about 10-15 minutes until the vegetables have softened and are lightly toasted.
3. Add 200g of small green lentils to the pan, pour in enough water (about 500ml) to cover them and the vegetables by about 3cm. Bring to the boil, then lower the heat and simmer for 20 minutes or until the lentils are just tender. Add a little salt towards the end of their cooking time
4. Slice each pepper into 4 and place them on a dish. Chop the tomatoes and add to the peppers along with any roasting juices from the pan.
5. Drain the lentils, stir in 60ml of olive oil, a generous handful of chopped parsley leaves, a handful of basil then add the peppers and tomatoes

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So that's going to wrap this up for this exceptional food How to Make Award-winning Roast peppers, tomatoes and lentils. Thanks so much for reading. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!