Lentil-and-tomato pesto with roasted peppers

Lentil-and-tomato pesto with roasted peppers

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  • 4
  • Easy
  • Health conscious Heart friendly Vegan recipe collection
  • 15 minutes
  • 20 minutes
  • Van Loveren Pinot Grigio 2006
  • Buy Ingredients Here


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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