Ingredients:
3 peppers, red and yellow, cored and cut into 2cm squares
1 large spanish onion, or a couple of smaller ones, peeled and cut into 1 cm cubes
200g green lentils
1 clove garlic, peeled and puréed with a little salt
5 tbspns olive oil + oil for roasting
1 tbspn sherry vinegar
2 tbspn chopped parsley
Pepper
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Preparation:
Spread the chopped vegetables onto a baking tray that has very low sides - it means the moisture escapes as they cook rather than steaming them. Drizzle generously with olive oil and season with salt. Roast in a moderate oven, Gas 5, for 45 minutes to an hour, mixing half way through, till the vegetables have collapsed and are a tiny bit charred in places.
At the same time cook the lentils in plain, unsalted water for ten minutes, then add a tspn of salt and cook for another 10 minutes till just al dente. Drain.
Whisk the oil, vinegar and garlic together with a little ground pepper.
When the onions and peppers are cooked to your liking tip them, with their cooking oil, into a bowl along with the drained lentils and chopped parsley. Stir through the dressing and check the seasoning. Serve at room temperature.
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