Ingredients

The following ingredients have 4 Servings
  • 1 cup lentils ((green or brown))
  • 1/4 teaspoon salt
  • 1 Tablespoon vegetable oil
  • 1 small onion (diced (white or yellow))
  • 4 cloves garlic (minced)
  • 2 Tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground red pepper ((cayenne) (optional) (more or less to taste))
  • 8 ounces tomato paste
  • 1/2 cup vegetable stock (or water)
  • salt (to taste)
  • 4 large bell peppers (color of choice)

Instruction

  • Cook your lentils by bringing them to a boil with three cups of water over high heat and 1/4 teaspoon salt. When boiling, reduce to a simmer and cover. Cook until the lentils are tender but not mushy, approximately 20 minutes (cook time will vary on type and how dry they are). Drain and set aside. (If liquid is absorbed but lentils are still firm, add another 1/2 cup of water).
  • Preheat oven to 350F.
  • In a large skillet or small pot, heat 1 Tablespoon oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, chili powder, cumin, coriander, oregano, and cayenne and cook until fragrant, approximately 30 seconds.
  • Add the tomato paste and water to the pot. Add the lentils and stir to combine.
  • Simmer until the flavors are melded and the sauce slightly thickens. Add a little water if needed to loosen. Taste and adjust flavors to preference, including salt.
  • While the sauce is cooking, prepare the peppers by cutting them in half lengthwise and removing the seeds and ribs. Place them in a baking sheet, cut side up.
  • Fill each pepper with the lentil mixture. Bake at 350F until the peppers are just starting to soften, approximately 30 minutes.
  • Serve immediately with your favorite toppings.