Baked Peppers with Lentils and Egg

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

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

Starter
Gluten-free
Vegetarian

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.
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