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1
Slice the onion and pop into a pan of hot olive oil. Fry until golden in colour, then add the mixed herbs. Fry with the onions for a 30 seconds or so, then add the the lentils. Stir to coat the lentils in oil, then add the tin of tomatoes. Bring to boil and then turn down the heat. Splosh in some water (not too much), wait for it to be absorbed by the lentils, then add another splosh. Continue until the lentils are soft but still hold their form (be careful not to add to much water!) Add the stock cube and season with salt and pepper right at the end of cooking. Set aside.
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2
Next, slice the peppers into quarters and throw into a roasting tray with the whole (peeled) garlic cloves. Drizzle with some olive oil and good balsamic vinegar. Pop in the oven for about 30 minutes at 180-200 degrees. Leave the peppers to cool, then slice into ribbons about half a centimetre wide. Set aside.
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3
Chop the spring onions into circles, then stir fry in olive oil for a few minutes. Set aside.
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4
Lay out a sheet of filo pastry, brush with oil, then place another sheet of filo on top. Spoon on half of the lentil mixture at one end of the pastry, sprinkle with the spring onions, then layer with the pepper ribbons and garlic, and finish with another layer of lentils.
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5
Roll the strudel, making sure you fold pastry over the sides to make a neat parcel (brush with oil to seal). Place on a greased baking sheet, brush lightly with olive oil, and bake at 180-200 degrees for 20-30 minutes or until pastry is cooked. Serve with wilted spinach.
