Ingredients (serves 4)
- 4 medium red capsicums [Bell or Green Pepper] (see note)
- 10g butter
- 1 stick celery, trimmed, thinly sliced
- 1 leek, trimmed, thinly sliced
- 2 garlic cloves, crushed
- 3 teaspoons ground cumin
- 1 teaspoon ground coriander
- 400g can brown lentils, drained, rinsed
- 400g can diced tomatoes
- 1 teaspoon vegetable stock powder
- 1/3 cup fresh flat-leaf parsley leaves, chopped
- 3 teaspoons olive oil
- plain Greek-style yogurt, to serve
Preheat oven to 180°C. Line a roasting pan with baking paper. Slice tops from capsicums. Reserve tops. Scoop out seeds and membrane. Stand capsicums in prepared pan.
Melt butter in a non-stick frying pan over medium heat. Add celery and leek. Cook, stirring, for 3 to 5 minutes or until light golden. Add garlic, cumin and coriander. Cook for 1 to 2 minutes or until aromatic. Add lentils, tomatoes, stock powder and 1/2 cup cold water. Reduce heat to low and simmer for 5 to 10 minutes or until sauce thickens. Remove from heat.
Add parsley and season with salt and pepper. Spoon warm lentil mixture into capsicums. Place capsicum tops over filling. Drizzle with oil. Bake for 45 to 50 minutes or until capsicums have softened and skins begin to blister.
Place capsicums on serving plates. Gently lift tops and top each with a dollop of yogurt. Replace tops and serve.
Use short and wide capsicums [Bell or Green Pepper] (rather than slender), so they stand without falling over. You might also need to trim the bases.