Set the oven at 200C/gas mark 6. Wipe 4 large peppers, halve them lengthways, remove their seeds, then place them in a baking dish or roasting tin. Tuck around them 250g of cherry tomatoes. Bake for 40-50 minutes, letting the peppers blacken here and there

For the lentils, peel and finely dice 1 large carrot. Then do the same with 1 medium sized onion. Put them in a saucepan with 2 tbsp of olive oil and place over a low to moderate heat. Finely dice 1 stick of celery and add to the pan, with a couple of bay leaves and 2 cloves of garlic, peeled and squashed flat. Add a couple of sprigs of thyme and leave to cook at a gentle pace, stirring regularly, for about 10-15 minutes until the vegetables have softened and are lightly toasted.

Slice each pepper into 4 and place them on a dish. Chop the tomatoes and add to the peppers along with any roasting juices from the pan.

Drain the lentils, stir in 60ml of olive oil, a generous handful of chopped parsley leaves, a handful of basil then add the peppers and tomatoes