Name: Baked Peppers with Lentils and Egg
Yield: Serves 4
Ingredients: 2.5 ml/½ tsp ground turmeric; 75 g/3 oz/½ cup Puy lentils; salt and ground black pepper; 4 eggs; sprigs of fresh coriander (cilantro), to garnish; 2.5 ml/½ tsp paprika; 2.5 ml/½ tsp ground coriander; 450 ml/¾ pint/1¾ cups vegetable stock; 2 (bell) peppers, halved and seeded; a little oil; 15 ml/1 tbsp chopped fresh mint

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

These oven-baked peppers stuffed with Puy lentils and egg make an excellent light meal on their own - they are full of flavour but low in calories.

Ingredients

75 g/3 oz/½ cup Puy lentils
2.5

Method

Put the lentils in a pan with the spices and stock. Bring to the boil, stirring occasionally, and simmer for 30–40 minutes. If necessary, add more water during cooking.
Pr

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Baked Peppers with Lentils and Egg

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of