Ingredientes

• 4 large bell peppers (assorted colors)
• 200g green or brown lentils, rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 75g walnuts, roughly chopped
• 400g canned chopped tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 60ml tahini
• Juice of 1 lemon
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instrucciones

1. 1.Preheat your oven to 200°C (180°C fan). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a large baking dish.
2. 2.Place the rinsed lentils in a saucepan with 600ml of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain any excess water and set aside.
3. 3.While the lentils cook, heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
4. 4.Stir in the chopped tomatoes, dried oregano, smoked paprika, a pinch of salt, and pepper. Let the sauce simmer for 5 minutes to allow the flavors to meld.
5. 5.Add the cooked lentils and chopped walnuts to the tomato sauce. Stir everything together until well combined. Remove from heat.
6. 6.Carefully spoon the lentil and walnut mixture into each of the bell pepper halves, packing it in gently.
7. 7.Pour about 100ml of water into the bottom of the baking dish to create steam and prevent sticking. Bake for 30-35 minutes, or until the peppers are tender.
8. 8.While the peppers are baking, prepare the drizzle. In a small bowl, whisk together the tahini, lemon juice, and 60ml of water until you have a smooth, creamy sauce. Season with a pinch of salt.
9. 9.Once cooked, remove the peppers from the oven. Drizzle with the tahini sauce, garnish with fresh parsley, and serve warm.

Información nutricional

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