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A healthy choice which doesn't compromise on flavour.
Ingredients: * 300g Black Beluga® Lentils
2 tbsp olive oil
3 yellow peppers, deseeded and sliced thickly
1 mild fresh chilli, finely chopped
80ml extra virgin olive oil
3 tbsp white wine vinegar
1 tsp sugar
12 sardine fillets
2 tbsp sunflower oil
3 tbsp flour
salt
black pepper
small bunch fresh parsley, chopped
HOW TO COOK IT
1.Rinse the lentils well and put them in a small pan and cover with water. Bring to the boil and simmer for 15-20 minutes until tender. In the meantime, put the peppers in a pan and add the chilli, white wine vinegar, 100ml water and the sugar. Bring to the boil, cover and simmer for 10 minutes until the peppers are soft. Remove the lid and reduce the remaining liquid by half. Mix the soft yellow peppers and the cooking juices into the cooked lentils.
2.To cook the sardines, dust in seasoned flour and fry in the sunflower oil for 2 minutes on each side, until crisp. Drain on kitchen paper.
3.Divide the lentils between four plates. Add three sardine fillets to each plate and sprinkle with fresh parsley.
