Updated: Aug 29, 2018
I love it when someone somewhere makes your cooking easier! This recipe uses a ready prepared bag of red rice, lentils and butternut squash from the Waitrose chiller cabinet as its basis, and makes it very sensible to 'cheat' a little on the preparation task.
3 peppers ( e.g. packet of red, green, and yellow peppers)
1 red onion
1 tablespoon of olive oil
300g bag of Waitrose Red Rice, Lentils and Butternut Squash with carrot and quinoa in a herby dressing
Juice of 1 lime
2 handfuls of chopped fresh coriander
Turn the oven on to a high temperature e.g. 220C or 200C Fan, Gas Mark 7.
De-core the peppers, and chop them into chunky pieces of about 2 cm across and long. Peel the onion and cut into wedges, and half the wedges.
Brush a roasting tin with a little of the olive oil. Put the peppers and onion into a bowl and toss in the remaining olive oil Transfer to the roasting dish. Put into the oven and bake for about 15-20 minutes until tender but not browned.
Put the lentil mixture into a clean serving bowl, add the peppers and onion, along with the lime juice and fresh coriander. Mix well and serve at room temperature.
Serves 4-6 as a side dish.
Recipe by Yvonne Taylor