Starters & Light meals
Lentil-and-tomato pesto with roasted peppers
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Wine/Spirit Pairing
Van Loveren Pinot Grigio 2006
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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
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