Lentil & tomato pesto & roasted peppers recipe | WW TASTE
This vibrant dish features grilled orange and red peppers, garlic, and lentils mixed with sun-dried tomato pesto, olives, red onion, and fresh basil, served chilled over watercress.
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Cooking tools:
- Oven
- Baking sheet
- Tongs
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 2 orange peppers
- 2 red peppers
- 8 cloves garlic
- Olive oil, to drizzle
- 2 x 410 g cans lentils, drained
- 3 T sun-dried tomato pesto
- 100 g olives, chopped
- 1 red onion, chopped
- 12 basil leaves, chopped
- Watercress, to serve
- Carrot curls, to serve
- Celery curls, to serve
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