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To Prep:

  • Onions 100.0 g
  • Carrots (diced) 100.0 g
  • Celery 100.0 g
  • 1 Tin Lentils
  • Coriander, fresh, chopped for garnish 10.0 g
  • Feta cheese 100.0 g
  • 5 Medium-Sized, Assorted Coloured Pepper

To Cook:


  1. To Prep:

    15 minutes
    • Finely chop the onions, carrots and celery.
    • Drain the liquid off the lentils.
    • Finely chop the coriander.
    • Crumble the feta cheese.
    • Cut the peppers lengthways keeping the stalks, but removing the seeds. Rinse under cold water and arrange on a baking sheet.
  2. To Cook:

    30 minutes
    • To make the lentil tabbouleh, heat the oil in a pan, add the onions, carrots, celery, 5g of Robertsons Veggie Seasoning, lentils, Knorr Tomato Pronto and coriander, and cook for 10 minutes. Remove from the heat once cooked.
    • Preheat the oven to 180°C and fill each pepper with the lentil tabbouleh. Top with the feta cheese and a sprinkle of the 2 g of Robertsons Veggie Seasoning, and bake for 20 minutes until cooked.
  3. To Serve:

    • Garnish with fresh coriander leaves.

  4. Top Tip:

    • Serve alongside a beef goulash or a side salad and grilled chicken!