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Recipe Ingredients
4 medium red capsicums (see note)
20g butter
1 stick celery, trimmed, thinly sliced
1 leek, trimmed, thinly sliced
2 garlic cloves, crushed
3 teaspoons ground cumin
1 teaspoon ground coriander
400g can brown lentils, drained, rinsed
400g can diced tomatoes
1 teaspoon vegetable stock powder
1/3 cup fresh flat-leaf parsley leaves, chopped
3 teaspoons olive oil
plain Greek-style yoghurt, to serve
Recipe Method
Preheat oven to 180°C. Line a roasting pan with baking paper. Slice tops from capsicums. Reserve tops. Scoop out seeds and membrane. Stand capsicums in prepared pan.
Melt butter in a non-stick frying pan over medium heat. Add celery and leek. Cook, stirring, for 3 to 5 minutes or until light golden. Add garlic, cumin and coriander. Cook for 1 to 2 minutes or until aromatic. Add lentils, tomatoes, stock powder and 1/2 cup cold water. Reduce heat to low and simmer for 5 to 10 minutes or until sauce thickens. Remove from heat.
Add parsley and season with salt and pepper. Spoon warm lentil mixture into capsicums. Place capsicum tops over filling. Drizzle with oil. Bake for 45 to 50 minutes or until capsicums have softened and skins begin to blister.
Place capsicums on serving plates. Gently lift tops and top each with a dollop of yoghurt. Replace tops and serve.
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