Lentil & tomato pesto with peppers
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1 yellow pepper, cored and sliced
- 2 red bell pepper
- 8 garlic cloves, roughly chopped
- olive oil, to drizzle
- 2 x 400 g cans lentils, drained and rinsed
- 3 tbls sundried tomato pesto
- 100 g chopped marinated olives
- 1 small red onion, finely chopped
- 12 chopped basil leaves, finely chopped
- watercress, to serve
- carrot curls, to serve
- celery curls, to serve
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
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