Puy lentils, goat's cheese & roasted peppers with Raspberry Balsamic Dressing & Dip


  • Puy lentils

  • Red yellow and orange peppers, roasted with skin discarded

  • Red onion, finely chopped

  • Celery, chopped

  • Garlic, crushed

  • Sprigs of thyme

  • Bay leaf

  • Vegetable bouillon

  • Parsley

  • Goat’s cheese


  1. Slice the roasted peppers and drizzle with a little raspberry balsamic to marinate.

  2. Sauté the red onion, celery and garlic in a little oil until soft.

  3. Mix in the lentils, thyme, bay leaf and stock.

  4. Season and simmer for about 20 minutes until tender, drain. 

  5. Gently mix in the peppers.

  6. Pour a little Raspberry Balsamic Dressing & Dip over the warm lentils.

  7. Add parsley and serve with the goats cheese crumbled on top.