Lentils with roasted pepper and mushroom

If you need a vegan main dish or a healthy side dish to go with grilled/baked meat or fish, this recipe of lentils with roasted pepper and mushroom ticks many boxes. It’s nutritious, full of fibre and vitamins; it’s free from gluten an dairy; it’s hearty and delicious. You can make it from scratch or use leftover roasted veggies and warm them up on the stove mixed with the lentils. You can serve it as side dish, use it to stuff veggies (such as sweet potatoes, squash, red pepper etc) or serve it with baked potatoes or steamed rice.

Print Recipe

Prep Time 5

Cook Time 45

Resting Time 4

Total Time 1

Servings: 4 people

Cuisine: Fusion

Calories: 1234

Ingredients Method

Ingredients

1 bell pepper
1 red onion
4 garlic cloves
1 chilli pepper
100 g baby chestnut mushroom
2 Tbsp soy sauce
2 Tbsp olive oil
100 g cherry tomatoes
1 tin brown lentils or 1 cup of cooked lentil
1 Tbsp cider vinegar
2 Tbsp chopped parsley

Method

Preheat the oven to 180°C.
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.
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.
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.
Serve warm.