Instructions

1. Preheat the oven to 180°C.
2. Deseed the bell pepper, then quarter it. Cut the onion into 4 wedges. Halve the mushrooms and tomatoes. Scatter these into a baking dish, then add the garlic cloves ( with skin on) and chilli, then drizzle with soy sauce and olive oil.
3. Bake for 25minutes or so, until the vegetables are soft. Remove the skin of the onion and garlic and slice the chilli. Add the tomatoes and combine well. Cook for a further 15 minutes until the tomatoes are tender and the other veggies are golden brown.
4. Drain the lentils and add to the baked vegetables. Warm through in the oven for a few minutes, then mix in the cider vinegar, parsley and plenty of ground pepper.
5. Serve warm.