Red Bell Pepper Flan with Green Lentils Recipe

Name: Red Bell Pepper Flan with Green Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers; 2 eggs; 1/3 cup (80 ml) cream; 1 tbsp (15 ml) extra virgin olive oil; 1 shallot, chopped; 1 rosemary sprig, chopped; 1 garlic clove, chopped; 1/2 cup (125 ml) lentils; 1 cup (225 ml) vegetable stock; 1 tbsp (15 ml) butter; 2 bunches rosemary, chopped; 6 shallots, sliced; 1 cup (225 ml) white wine; 1 tbsp (15 ml) heavy cream; 6 oz (168 grm) butter, cut into cubes

Servings: persons

3 red bell peppers
2 eggs
1/3 cup (80 ml) cream
1 tbsp (15 ml) extra virgin olive oil
1 shallot, chopped
1 rosemary sprig, chopped
1 garlic clove, chopped
1/2 cup (125 ml) lentils
1 cup (225 ml) vegetable stock
1 tbsp (15 ml) butter
2 bunches rosemary, chopped
6 shallots, sliced
1 cup (225 ml) white wine
1 tbsp (15 ml) heavy cream
6 oz (168 grm) butter, cut into cubes

1
Preheat oven to 300 degrees (150 C.).
2
Over open flame, roast bell peppers until skin is charred black.
3
Peel off the skin and remove the seeds, and puree in blender.
4
Mix 1/2 cup (125 ml) of puree with eggs, and add cream.
5
Butter 4 souffle molds, place molds in baking pan, pour bell pepper appareil into souflle molds and fill a baking pan with hot water to reach halfway up the molds.
6
Cover tightly with foil and bake in oven about 15 minutes.
7
Heat olive oil in a skillet.
8
Add shallot, garlic, and rosemary, and sweat for 2 minutes.
9
Add lentils and stock.
10
Bring to a boil and cook until lentils are tender, about 25 minutes.
11
Season to taste.
12
Heat butter in skillet, sweat the shallots and rosemary about a minute.
13
Add white wine and reduce by 3/4.
14
Add cream, reduce again by 3/4.
15
Incorporate butter slowly with a whisk, one cube at a time.
16
Strain sauce.
17
Arrange lentils on one end of a plate in a circle.
18
Unmold souffle underneath lentils and spoon sauce around souffle.
19
Serve hot.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 red bell peppers, 2 eggs, 1/3 cup (80 ml) cream, 1 tbsp (15 ml) extra virgin olive oil, and more.

Yes, Red Bell Pepper Flan with Green Lentils falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Bell Pepper Flan with Green Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions