Zutaten

• 4 large bell peppers (assorted colors)
• 250g lean ground lamb
• 100g dried brown lentils, rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 400g chopped tomatoes (canned)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 2 tablespoons olive oil
• 100ml vegetable broth
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Anleitung

1. 1.Preheat your oven to 200°C (180°C fan). Cook the rinsed lentils in a pot of boiling water for about 20-25 minutes until tender, then drain and set aside.
2. 2.While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. 3.Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned all over. Drain any excess fat if necessary.
4. 4.Stir in the cumin, coriander, and turmeric, and cook for one minute to release their aromas. Add the chopped tomatoes, cooked lentils, and vegetable broth. Season with salt and pepper.
5. 5.Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. 6.Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a baking dish.
7. 7.Carefully spoon the lamb and lentil mixture into each pepper half. Pour a small amount of water into the bottom of the baking dish to create steam and prevent sticking.
8. 8.Bake for 25-30 minutes, or until the bell peppers are tender and the filling is heated through. Garnish with fresh parsley before serving.

Nährwertinformationen

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