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Lentil-and-tomato pesto with roasted peppers

By Abigail Donnelly
4
Easy
15 minutes
20 minutes

Ingredients

  • 2 orange peppers
  • 2 red peppers
  • 8 cloves garlic
  • Olive oil, to drizzle
  • 2 x 410 g cans lentils, drained
  • 3 T sun-dried tomato pesto
  • 100 g olives, chopped
  • 1 red onion, chopped
  • 12 basil leaves, chopped
  • Watercress, to serve
  • Carrot curls, to serve
  • Celery curls, to serve

Method

Preheat the grill until hot. Place the peppers and garlic on a baking tray, drizzle with oil, and grill until soft. Peel the skins from the peppers and slice.
Mix together the peppers, garlic, lentils, sun-dried tomato pesto, olives, onion and basil leaves. Chill and scatter over the watercress, carrot and celery.

Per serving: 861kJ, 8.5g protein, 9g fat, 20.6g carbs