Hearty bell peppers filled with a savory mixture of protein-rich lentils, crunchy walnuts, and aromatic spices, roasted until tender. A drizzle of creamy lemon-tahini sauce adds a bright, zesty finish.
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Zutaten
- 4 large bell peppers, any color
- 150g brown or green lentils, rinsed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, finely diced
- 50g walnuts, roughly chopped
- 400g can chopped tomatoes
- 3 tbsp tahini
- 1 lemon, juiced
- 2 tbsp olive oil
- 1 tsp cumin powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley, for garnish
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Anleitung
- 1.Preheat your oven to 200°C (180°C fan). Cook the lentils according to package directions until tender, then drain and set aside.
- 2.While lentils cook, heat the olive oil in a large pan over medium heat. Sauté the chopped onion and carrot for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- 3.Stir in the cumin and smoked paprika. Add the canned tomatoes, cooked lentils, and chopped walnuts. Season with salt and pepper. Simmer for 10 minutes, allowing the flavors to meld.
- 4.Cut the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a baking dish.
- 5.Fill each bell pepper half generously with the lentil and walnut mixture. Bake for 25-30 minutes, or until the peppers are tender.
- 6.While the peppers are baking, prepare the sauce. In a small bowl, whisk together the tahini, lemon juice, a pinch of salt, and 3-4 tablespoons of water until you have a smooth, pourable consistency.
- 7.Remove the peppers from the oven. Drizzle with the lemon-tahini sauce, garnish with fresh parsley, and serve immediately.
Nährwertinformationen
Warum dieses Rezept
This recipe is packed with plant-based protein and fiber from lentils, supporting muscle health and digestion. Walnuts provide omega-3s for brain function, while bell peppers offer a potent dose of Vitamin C for a strong immune system.
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