Lentil peppers
One of my favourite Mediterranean meals with a healthy twist. They usually uses feta cheese or white rice to stuff the peppers in Greece but here I offer an alternative-lentils 🙂
You will need:
200g red split lentils
2 tbs virgin olive oil
1 onion chopped
1 small carrot, grated
3 garlic cloves chopped
1 small courgette chopped
400g of tinned tomatoes
125ml of swiss boulion veg stock or similar (yeast free)
1/4 rosemary
1/4 oregano
1 tbs dried thyme
100g of spinache
1tbs fresh parsly
4 red peppers halved and cleaned
1/2 a lemon (juice only)
Method
Pre heat oven to 200′
Cover lentils with water and bring to the boil. Then simmer for 20 minutes.Drain and set aside
Heat oil in a pan, add onions,carrots,garlic and courgette. saute for few mins.Add in tomatoes, herbs and liquid stock
Remove pan from heat and add in spinach and cooked lentils. Add salt and pepper to your own taste.
Place peppers on oiled baking tray. Stuff them with mixture and squeeze on lemon juice
For a crunchy topping finely chop some oat cakes and thyme and sprinkle over. Add this once the peppers are cooked and pop them back in oven for 10 mins
Enjoy al fresco preferably in a sunny location 🙂
lucienutrition 