Vickys Lentil & Pepper Bake GF DF EF SF NF
This is quite a simple vegan dish but it's full of flavour and is very satisfying. Just a wee note that some soya allergy sufferers don't do well with other legumes such as peanuts, beans and lentils, so although I've tagged this as soya free, it might not be suitable for those who have a severe reaction to soya
Vickys Lentil & Pepper Bake GF DF EF SF NF
This is quite a simple vegan dish but it's full of flavour and is very satisfying. Just a wee note that some soya allergy sufferers don't do well with other legumes such as peanuts, beans and lentils, so although I've tagged this as soya free, it might not be suitable for those who have a severe reaction to soya
Cooking Instructions
- 1
Heat the oil in a saucepan and gently cook the onions over a medium-low heat until almost translucent
- 2
Add the garlic and cook a minute or two before stirring in the dried lentils and stock
- 3
Bring to the boil, then turn down and let simmer for 25 minutes or until the lentils are cooked and have absorbed mostly all of the stock
- 4
Meanwhile, preheat the oven to gas 4 / 180C / 350°F and lightly grease a 9"x 13" casserole dish
- 5
Mix the peppers, apple chopped tomatoes and basil into the lentils and season with a shake of salt & pepper
- 6
Pour the mixture into the casserole dish and top with as much or as little cheese as you like
- 7
Bake for 30 minutes
- 8
Let stand 5 minutes before serving with a side salad or some crusty bread
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