4 red peppers, halved, deseeded and quartered
3 large red onions, peeled and each cut into 8 wedges
8 tablespoons olive oil
400 g puy lentils, washed
3 tablespoons balsamic vinegar
6 garlic cloves, whole and unpeeled
115g / 4oz pancetta lardoons
salt and freshly ground black pepper
Preheat the oven to 200 C/ 400 F / Gas Mark 6.
Put the peppers and red onions into a large roasting tin. Pour over 3 tablespoons olive oil and season well. Roast in the oven for 30 minutes.
Meanwhile, cook the lentils as directed on the packet until just tender. In a jug, whisk together the remaining oil and balsamic vinegar.
Add the pancetta and garlic to the red onions and peppers and cook for a further 15 minutes or until the pancetta is golden.
To assemble, squeeze the pulp from the roasted garlic and whisk into the balsamic dressing. Drain the cooked lentils and transfer to a large bowl. Pour over the dressing, season well and toss together. Gently stir through half the roasted vegetables and pancetta and transfer to a serving dish. Spoon the remaining vegetables and pancetta over the lentils and serve at once.