Healthy Mama Magazine Issue 7 - January 2015 | Page 15

TEN

GLU

GOODNESS

EATS
PUY LENTILS AND ROASTED RED
PEPPERS WITH GOAT'S CHEESE
By Meat Free Mondays | Serves 4
3 red peppers

People have
been
cooking with
lentils for te
n thousand
Rich in prote
years.
in and vitam
ins, they perf
vital dietary
orm a
role in some
of the poore
the world. M
st parts of
any cooks c
onsider Puy
be the best
lentils to
variety. They
are a beauti
greeny blue
ful
and have a
unique,
comforting
flavor.

NUT

E

FRE

FREE

E
N
LI GY
KA ER
AL EN

6oz/175 grams puy lentils (not canned)
1 red onion, whole
sprig each of fresh parsley, oregano and thyme
4 tablespoons sun-dried tomatoes, chopped
3.5oz/100 grams crumbled goat’s cheese

DRESSING

1    Roast the peppers on a baking tray in an oven preheated to 400°F/200°C for 30 minutes.
2    When cooled, deseed and peel the peppers, then cut them into strips. Set aside.
3    Wash the dry puy lentils thoroughly and cook them, covered in 1 ¼ cups/350ml water, with
the whole onion and herbs. These lentils cook faster than other types, in about 15 minutes.
Drain lentils.

4 tablespoons freshly chopped parsley,

4    Roughly chop the onion and add back into the lentils. Discard the herbs.

oregano and thyme

5    While still warm, add the tomatoes and goat’s cheese and stir gently. Season.

4 tablespoons extra virgin olive oil
1 tablespoons lemon juice

6    Make the dressing, by combining the rest of the ingredients. Pour over the lentil mixture
and mix well. Arrange the lentils with the slices of red pepper on individual plates. Sprinkle
with the herbs and serve.

salt and freshly ground
black pepper

Meat-free MA

C!
GI

MAG
15