Puy lentils with roasted tomatoes & peppers

May 22, 2017 | Salads and Soups | 0 comments

Lentils are a great source of soluble fibre, that help reduce cholesterol, stabilise blood sugar levels,  as well as keeping your digestive system healthy by bulking out stools, reducing the likelihood of  constipation.  They also contain significant amounts of magnesium which helps relax blood vessels and subsequently reduce blood pressure.   Lentils also contain good amounts of iron, which is key for metabolism and energy production.



Serves 1

  • 125g puy lentils
  • 2 tbsp olive oil
  • 1 garlic clove
  • Handful of fresh flat leaf parsley, chopped
  • X2 chives, chopped
  • Sea salt
  • Ground black pepper
  • 4 fresh plum tomatoes
  • 1 red pepper, cut into strips
  • 4 thyme sprigs
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar


    1. Preheat the oven to 130 degrees (gas mark 2).
    2. Line a baking tray with greaseproof paper.
    3. Slice the tomatoes into quarters, and the peppers (de-seeded) into strips.
    4. Drizzle over 2 tbsps olive oil and balsamic vinegar and add the thyme.
    5. Roast for about 40 minutes or until they are curling around the edges, very slightly blackened (but not burnt) and slightly dried out.
    6. Cook the lentils as per their instructions – until tender.
    7. Once cooked, drain & mix in two tbsps of olive oil and season with salt and pepper.
    8. Leave to cool slightly, then add & mix in the herbs and the cooked tomatoes & peppers.
    9. Serve slightly warm (but can equally be eaten cold).