2. Stir in 3 tsp each of smoked and ground paprika. Add lentils, chopped tomatoes and 1 tin (400ml) water. Cover and simmer for 15-20 minutes until lentils are tender.
3. Heat a frypan over high heat. Trim broccolini and coat with 1 tbsp oil. Cook for 4-5 minutes until charred and tender. Add drained peppers and toss until combined. Take off heat and season with salt and pepper.
4. Take lentils off heat. Stir through spinach until wilted. Stir in 1/2 tbsp balsamic vinegar and 2 tbsp olive oil. Season to taste with salt and pepper.
5. Divide lentils among shallow bowls. Top with broccolini mix and drizzle over olive oil. Slice chives and scatter over top.
Fennel seeds and chilli flakes also work well with this dish. Add them in at step 2 if using. Stretch this dish out and serve with crusty bread or mash on the side!
Garlic, 1 clove
Green capsicum, 1
Puy lentils, 1 packet (200g)
Chopped tomatoes, 400g
Broccolini, 2 bunches
Roasted peppers, 1 tub (300g)
Baby spinach, 1/2 bag (100g) *
Chives, 1/2 bunch *
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, smoked + ground paprika, balsamic vinegar