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How to make it

  • Preheat oven to 190C or gas mark 5.
  • Roast peppers with olive oil and balsamic vinegar and some seasoning for 35-40mins until soft and slightly charred
  • Cut peppers into broad strips.
  • Sauté the onion, celery and garlic in olive oil until soft.
  • Add the lentils, thyme and bay leaf. Pour over the stock and season lightly.
  • Bring to the boil, then simmer uncovered until tender (approx 25-35 mins) and all the stock is absorbed.
  • Make the vinaigrette with 2 1/2 tbsp olive oil, 1/2 tbsp balsamic vinegar and seasoning.
  • Remove herbs from lentils, add the lemon and parsley and stir in some of the dressing. Mix with the peppers and their juices.
  • Scatter the cheese over the top and drizzle it with the remainder of the dressing.

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