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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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LENTIL STUFFED POTATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hall Estate in Terrell, Texas in 1994. Ingredients:
2 red bell peppers |
2 ounces red lentils |
1 tablespoon olive oil |
1 small white onion finely chopped |
2 garlic cloves crushed |
2 teaspoons freshly chopped thyme |
2 ounces spinach shredded |
1/4 teaspoon freshly grated nutmeg |
1 ounce cashew nuts finely chopped |
1 ounce pitted prunes chopped |
2 tablespoons yogurt |
1 teaspoon salt |
1 teaspoon freshly ground pepper |
Directions:
1. Preheat oven to 375 and lightly oil an ovenproof dish.
2. Place lentils in saucepan and cover with water.
3. Bring to boil then reduce heat and simmer uncovered for 10 minutes then drain well.
4. Heat oil in frying pan then add onion and garlic and sauté 5 minutes.
5. Remove from heat then add remaining stuffing ingredients and mix well.
6. Halve peppers lengthways and remove seeds.
7. Stuff peppers with filling then place in prepared dish.
8. Cover with foil and bake 30 minutes then serve immediately.
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