Lentils with Roasted Red Peppers
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 3/4 cups canned green or brown lentils
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground pepper
  • Waterfield Farms Hydroponic Basil
  1. Cut the bell peppers into quarters, place them cut side down on a broiler pan, and broil them on high for 10 minutes or until the skins have blistered and charred in places. Remove from the broiler and cover with a damp cloth.
  2. Meanwhile, gently heat the lentils, in their liquid, in a saucepan.
  3. When the bell peppers are cool enough to handle, pull off the skin with a sharp knife, discard the seeds and stalks, cut the flesh into strips, and put into a serving dish.
  4. Drain the lentils and add to the peppers, with the balsamic vinegar, and salt and pepper to taste. Tear the basil over the lentils and peppers and serve.
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