Puy Lentils With Chargrilled Peppers And Feta

Everyday is a meat-free day for me but the rest of my family range from ‘ardent Carnivore’ to ‘picky eater’. I am perpetually on the lookout for a ‘one dish fits all’ recipe so that dinner is less complicated for me. This is one of those dishes. I do have to put my hand up and tell you that my ‘picky eater’ has not succumbed to trying this delicious dish yet but he will……eventually…..and when he does he is in for a treat.

As with all of my recipes they are simple to cook, nutritious and totally delicious. I have been cooking it for so many years now that I can’t quite remember where I got it from but I suspect it was on a Sainsbury’s recipe card. It has evolved since I first made it mainly because I can’t find the original recipe. The great thing however about this dish is that it is heart warming in the winter and in the Summer perfect with a mixed leaf salad. Last night we had friends over who have a mixed vegetarian/meat eating family like ourselves. This was cooked as the vegetarian main course and it was eaten by all, while the meat option still survives to be eaten another day. To quote an Irish cliche ‘the proof is in the  ateing’ if that makes any sense to you at all!

charred peppers

1Red Onion finely chopped

200g Puy Lentils

1 litre of good quality vegetable stock such as Swiss Marigold Bouiillon. I like to use their low salt, gluten and yeast free version.

2/3 Peppers (Red and yellow work great together but Green are good too)

5 cloves of garlic

200g of Feta Cheese Cubed

1.5 teaspoon of dried mixed herbs

A small bunch of chopped mint

chargrilled peppers
grilled pepoers with skins removed

fried red onions   Method

First of all slice the peppers into thick strips removing the seeds as you go. Place them on a tray under a hot grill until the skins are charred black. Now allow them to cool before before removing and discarding the skins.

In a large oven proof dish (approx 10″ x 7″) with a depth of about 2″ place the washed puy lentils, peeled whole cloves of garlic , dried herbs and the sliced peppers.  Cover with the hot stock and place in the oven at 180 degrees celcius for 35 minutes or until the lentils are tender.

The Lentils should have plumped out and absorbed the liquid but shouldn’t be mushy. Now add the Feta, stir and return to the oven for 5 more minutes. Remove from the oven and add the torn up mint to the mixture before serving.

A mix leaf salad with cherry tomatoes and a balsamic & olive oil dressing is the perfect accompaniment.

puy lentils with chargrilled peppers and feta

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