LENTIL STUFFED PEPPERS
Guest post by Sunny
- 125g (4 oz 1/4 cup) red split lentils
- 60 ml (2 fl oz 1/4 cup) vegetable oil
- 4 green or red peppers (capsicums)
- 1 teaspoon cumin seeds
- 2 onion, finely chopped
- 2 green chilies, seeded and chopped
- 2.5 cm (1 in) piece fresh root ginger, grated salt and pepper
- 2 tablespoons chopped fresh coriander leaves, to garnish
Wash lentils, and then soak in cold water for 30 minutes.
Heat half the oil in a frying pan and fry peppers (capsicums) for 3-5 minutes, until golden brown on all sides. Drain on absorbent kitchen paper and leave to cool. Add remaining oil to pan, and then add cumin seeds and fry until just beginning to pop. Add onions and chilies and fry, stirring, for 8 minutes, until onions are soft and golden brown. Stir in ginger and ground coriander. Drain lentils and add to pan with 315 ml (10 fl oz/1 ¼ cups) water and stir well.
Cook, covered, and over low heat for 15-20 minutes, until tender and liquid has been absorbed. Season with salt and pepper and add fresh coriander. Preheat oven to 80C (350F/Gas 4). Cut tops from peppers (capsicums) and remove seeds. Stuff peppers (capsicums) with lentil mixture and replace tops. Stand in an ovenproof dish and cook for 15-20 minutes, until soft. Serve hot, garnished with coriander leaves.
About the Author: Sunny is part time chef & Quality check Assistant at (https://www.tropicalfoods.com). Sunny cooks only for friends & family on parties & family occasions. With all of its knowledge and dedication to customer service, Tropical Foods is a leading distributor in bulk and wholesale nuts.