Dinner recipe
Roasted red peppers filled with savoury mushrooms, green lentils, tomatoes and spinach, served with crisp garlic potatoes and lemon parsley.
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Ingredients
two large baking trays, large frying pan, fine grater
Method
Heat the oven to 220°C/200°C fan/gas 7. Cut the new potatoes into even 2cm pieces. Toss them on a large baking tray with 1.5 tablespoons olive oil, 1 teaspoon dried oregano, 0.5 teaspoon salt and 0.25 teaspoon black pepper. Roast for 15 minutes.
Halve the red peppers lengthways through the stalks and remove the seeds and white membranes. Brush the cut sides with 0.5 tablespoon olive oil and season with 0.125 teaspoon salt. Put them cut-side up on a second baking tray.
Finely chop the red onion and chestnut mushrooms. Finely chop all four garlic cloves, keeping one quarter separate for the potatoes. Heat the remaining 1 tablespoon olive oil in a large frying pan over medium-high heat. Add the onion, mushrooms and 0.125 teaspoon salt, then cook for 6 to 8 minutes until the mushrooms are deep golden and their moisture has evaporated.
Halve the cherry tomatoes. Add three quarters of the garlic, the remaining 1 teaspoon dried oregano and smoked paprika to the mushrooms; stir for 30 seconds. Drain and rinse the green lentils, then add them with the tomatoes, vegetable stock, red wine vinegar, remaining 0.25 teaspoon black pepper and remaining 0.25 teaspoon salt. Cook for 4 to 5 minutes until lightly saucy. Stir in the baby spinach for 1 minute until wilted.
Spoon the hot lentil mixture evenly into the pepper halves, pressing it in gently without overfilling. Put the peppers in the oven beside the potatoes and roast both trays for 15 to 18 minutes, until the peppers are tender with browned edges and the potatoes are crisp and golden.
Finely chop the fresh parsley. Mix the reserved garlic with half the parsley and the finely grated zest of half the lemon. Toss this mixture through the hot potatoes for 30 seconds so the residual heat softens the raw garlic without burning it.
Cut the lemon into four wedges. Divide the stuffed peppers and crispy garlic potatoes between four plates. Scatter the remaining parsley over the peppers and serve with a lemon wedge for squeezing.
