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
- Goat’s cheese
- Slice the roasted peppers and drizzle with a little raspberry balsamic to marinate.
Sauté the red onion, celery and garlic in a little oil until soft.
Mix in the lentils, thyme, bay leaf and stock.
Season and simmer for about 20 minutes until tender, drain.
Gently mix in the peppers.
Pour a little Raspberry Balsamic Dressing & Dip over the warm lentils.
Add parsley and serve with the goats cheese crumbled on top.