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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A very light dish. Great for summer nights, could also be prepared on the grill. Ingredients:
4 red peppers |
1 teaspoon margarine |
4 celery ribs, finely diced |
1 leek, diced |
3 garlic cloves, crushed |
3 teaspoons ground cumin |
1 teaspoon ground coriander |
12 ounces brown lentils |
12 ounces diced tomatoes |
1 teaspoon vegetable stock powder |
1/3 cup fresh parsley, chopped |
1/2 cup lowfat natural yogurt |
Directions:
1. 1. Preheat oven to 380 degrees.
2. 2. Cut out the top stem of the peppers and reserve.
3. 3. Melt butter in frying pan over medium heat, add celery and leek. Cook for 4-5 minutes.
4. 4. Add the garlic, cumin, and coriander to pan, cook another 2 minutes.
5. 5. Add lentils, tomatoes, stock powder, and 1/2 cup water to pan. Reduce heat and simmer 5-10 minutes (until sauce thickens).
6. 6. Remove from heat and add parsley. Spoon into peppers and place tops over peppers.
7. 7. Bake 35-45 minutes or until peppers are softened and skins begin to blister.
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