Vickys Lentil & Pepper Bake GF DF EF SF NF

Vickys Lentil & Pepper Bake GF DF EF SF NF

Source : Heat The Oil In A Saucepan And Gently Cook The Onions Over A Medium-low Heat Until Almost Translucentadd The Garlic And Cook A Minute Or Two Before Stir...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : April 27, 2026

Step:

  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

    Vickys Lentil & Pepper Bake GF DF EF SF NF recipe step 3 photo

  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

    Vickys Lentil & Pepper Bake GF DF EF SF NF recipe step 5 photo

  6. Pour the mixture into the casserole dish and top with as much or as little cheese as you like

    Vickys Lentil & Pepper Bake GF DF EF SF NF recipe step 6 photo

  7. Bake for 30 minutes

    Vickys Lentil & Pepper Bake GF DF EF SF NF recipe step 7 photo

  8. Let stand 5 minutes before serving with a side salad or some crusty bread

Ingredients

  1. 1 tsp olive oil
  2. 1 large onion, finely chopped
  3. 1 clove garlic, finely chopped
  4. 100 grams (1 cup) dry puy or green lentils
  5. 600 ml vegetable stock
  6. 4 red bell peppers, deseeded & chopped
  7. 1 cooking apple, peeled, cored and chopped
  8. 400 grams can of chopped tomatoes
  9. 2 tsp basil
  10. salt & pepper
  11. grated cheese - I use 'Violife', a vegan & soy-free brand

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