RECIPE: Red pepper and lentil bake

This pepper and lentil bake is a perfect healthy alternative to a Sunday roast.


by Fiona Day |
Published on

Preheat the oven to 350 degrees.

Heat the olive oil gently in a large saucepan, add onion and garlic, and fry for five minutes until the onions are translucent.

Add lentils and stir, then add vegetable stock. Bring to a boil, then reduce heat and simmer for 25 minutes.

Add the peppers, basil, apple, white wine, and canned tomatoes and mix well.

Transfer the mixture to an oven-proof 9-by-13 baking dish and sprinkle cheese on top. Cook in oven for 30 minutes.

Serve immediately, or freeze remaining portions in individual servings.

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