Stuffed Peppers with Curry Lentils
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 large bell peppers
- 4 medium onion (s)
- 4 cloves garlic
- 120 g lentils, red
- 1 leek
- 1 large carrot
- 1 slice celery
- 300 ml tomato juice
- 1 dash olive oil
- 2 tablespoon curry powder
- some salt and pepper
- 2 tablespoon cheese, grated, possibly
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions and garlic. Peel and roughly grate the carrot and celery. Wash the leek, cut into rings. Wash the peppers, cut them in half, remove the seeds and the separating skins and place the halves on a baking dish.
- Heat the oil in a saucepan, sauté the onions and garlic, then add the vegetables and brown them lightly (approx. 10 min.). Now add the tomato juice with the lentils and cook for 20 minutes with the lid closed. Now season with curry, salt and pepper and pour into the peppers. Put what doesn`t fit in the pods next to the peppers.
- Cover with aluminum foil and place in the oven preheated to 200 ° C for 30 minutes. Sprinkle the cheese on top after 25 minutes (optional, but then the dish is no longer vegan). Now arrange on plates.
- If you serve rice or potatoes with it, 4 people will be full. If there are any lentils left over, just puree them, season them if necessary and use them as a spread (keeps in the fridge for about 3 days).
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