Red peppers stuffed with lentils & garlicky yoghurt top

8 Sep

True to form (I didn’t realise that I had prefaced this tendency in an earlier post), but as Man is still away in the states, I am still cooking dinners which consist largely of vegetables and yoghurt (this is what happens when you buy 1kg buckets of yoghurt as habit). As he returns tomorrow, I may return to non-yoghurt based dinners, but it’s going to be tough.

This worked as a lightish dinner, but could be scaled down as a starter of beefed up with a side of couscous as a more hearty meal. (This recipe is still for two – I’ve doubled the portions)

Stuffed red pepper

  • 2 red medium-large peppers (capsicums), 1/3 sliced off the one side
  • 1/2 C dried lentils, soaked and cooked
  • Handful of mushrooms
  • 1 can tomatoes
  • Handful of baby spinach
  • 1/3 small red onion
  • 6 cloves garlic
  • 1/2 C plain/Greek yoghurt

Cook onion in sauce pan. Add cooked lentils, tomatoes, mushrooms (only because I had a small amount left) and generous amounts of dried herbs (basil, rosemary and thyme). Season will salt and when tomatoes are cooked down, lower the heat and add 3 cloves of minced garlic and baby spinach.

Meanwhile, cook the red peppers cut side down in an oven heated to 200C for at least 15 minutes, or until soft and/or blackened.

While this is all going on, mix 3 cloves garlic, yoghurt, dash of oil oil, sea salt, black better and a good dash of lemon juice in a small glass or jar.

Remove peppers from the oven and fill with lentil mix (draining any watery-ness from the lentil mix). Cook for about 5 minutes, take out, top each with 1/4 of the yoghurt mix and put under grill.

Serve on remaining baby spinach (or couscous if you want to go carb) and drizzle remaining yoghurt over it.

Estimated cost: £2.50

Musical accompaniment: BBC Radio 4 debate about whether the Taliban have won the Afghan war.

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