Harissa Lentils with Charred Peppers and Olive Salsa

4.8
2
Notes
30 mins cook
An unbelievably simple plant-based meal with heaps of flavour. Merchant Gourmet Puy Lentils, charred peppers and the most addictive olive and hazelnut salsa.
Sophie Wyburd

Sophie Wyburd

CMS 6419 1
Serves
4
Cooked Puy Lentils
Romano Peppers
Blanched Hazelnuts
Green Olives
Parsley
Lemon
Harissa
Olive Oil

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    Notes
    (2)

    E
    Eleanor B.
    2 months ago
    My harissa had gone mouldy, replaced with red pesto and it worked great!
    J
    James D.
    2 months ago
    It's so oily!

    Sophie Wyburd

    Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024. Photo credit: Stuart Simpson

    Sophie Wyburd
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