I loooove red capsicum! This recipe takes a little longer than usual, but its really nice and filling. The flavour blend really well together and I promise you won't feel hungry with one serve only. 
4 people: 4 medium red capsicum halved and de-seeded, 400g pumpkin cut into cubes, 1 cup dry red lentils washed and drained, 2 onions finely chopped, 2 garlic cloves crushed, 1 celery stick chopped, 1 tsp ground cumin, 1/4 cup lemon juice, 1 1/4 cups water, 1 vegetable stock cube, 1/4 cup currants, 1/4 cup pine nuts, 1/2 cup chopped parsley
1. Pre heat your oven to 200C, line a baking tray with some baking paper and bake the pumpkin for about 15 minutes. Add the capsicum halves and bake for another 10 minutes;
2. Meanwhile heat 1 tbsp olive oil in a sauce pan, add onion and celery and cook for a couple of minutes until they start to soften;
3. Add garlic, cumin and lentils. Stir to combine;
4. Add lemon juice, water and stock cube, bring to a boil, reduce heat and simmer uncovered for about 15 minutes;
5. Add the pumpkin, nuts and currants and simmer for a further 5 minutes;
6. Correct flavours and add salt if necessary and parsley;
7. Fill the capsicum halves with the lentil mixture (you might have extra filling if the capsicums are too small - freeze it and use it another day) and bake for an extra 15 minutes.
Serve with some white rice or just plain salad greens.
Hope you like it!
4 people: 4 medium red capsicum halved and de-seeded, 400g pumpkin cut into cubes, 1 cup dry red lentils washed and drained, 2 onions finely chopped, 2 garlic cloves crushed, 1 celery stick chopped, 1 tsp ground cumin, 1/4 cup lemon juice, 1 1/4 cups water, 1 vegetable stock cube, 1/4 cup currants, 1/4 cup pine nuts, 1/2 cup chopped parsley
1. Pre heat your oven to 200C, line a baking tray with some baking paper and bake the pumpkin for about 15 minutes. Add the capsicum halves and bake for another 10 minutes;
2. Meanwhile heat 1 tbsp olive oil in a sauce pan, add onion and celery and cook for a couple of minutes until they start to soften;
3. Add garlic, cumin and lentils. Stir to combine;
4. Add lemon juice, water and stock cube, bring to a boil, reduce heat and simmer uncovered for about 15 minutes;
5. Add the pumpkin, nuts and currants and simmer for a further 5 minutes;
6. Correct flavours and add salt if necessary and parsley;
7. Fill the capsicum halves with the lentil mixture (you might have extra filling if the capsicums are too small - freeze it and use it another day) and bake for an extra 15 minutes.
Serve with some white rice or just plain salad greens.
Hope you like it!
No comments:
Post a Comment