Lentils with Roast Peppers, Cherry Tomatoes and Sherry Vinegar Dressing

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We often serve this lentil dish with roast meat on Sunday, or as part of a vegetarian main course or just to eat as a healthy dinner when we have over-indulged and feel like eating something simple.

Serves 4 as a side dish


50g puy lentils, rinsed
100g roast red peppers from a jar
12 roast cherry tomatoes 
140ml olive oil
3 tablespoons sherry vinegar
Salt and freshly ground black pepper
1 teaspoon fresh thyme leaves


  1. Rinse the puy lentils and place in a saucepan. Cover with cold water and bring to the boil. Cook for 15 to 20 minutes or until the lentils are soft but still holding their shape (you may need to top up the water during cooking).
  2. Drain the lentils and place in a bowl with the red peppers and cherry tomatoes. Warm the olive oil and sherry vinegar in a small saucepan and add to the cooked lentils. Season with salt and pepper to taste.

Recipe variations

– Use rice wine vinegar or Champagne vinegar instead of sherry vinegar.

– Any fresh herbs will do here instead of thyme.

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Image copyright foodpixies.com


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