This week I was a bit stumped for recipes (it happens sometimes). I'm sure you've been there too right? When you are searching for inspiration but come up short. Luckily when it comes to those situations I know some amazing chefs who can do simple as well as mind boggling plant based delicacies.
One such person I can call on is Elisabeth Halijas who is Commander in Chief down at Rawligion in London. She runs a pretty awesome blog that's worth checking out too. So when I hit Elisabeth up on whatsapp to give me something simple but delicious, she had me covered. Check it out..
Here's the ingredients
5 red/green peppers
2 medium onions
150 g brown lentils
3 cloves of garlic
1 tsp salt
1 tsp curry powder
Here's how to make it
Put the lentils to boil with a pinch of salt. Meanwhile, chop up the
onion roughly and start frying with a drizzle of olive oil. Either
grate the courgette with a food processor or chop into finer pieces by hand.
Mince the garlic and add to the onions. Chop the tomatoes into
fine pieces and add to the onion and garlic. Saute and add the
courgette, roughly chopped small handful of parsley, and spices to
flavour. Once the lentils are cooked, drain and add to the filling.
Mix thoroughly and add more spices if it needs it.
The tomatoes and courgette should be cooked into a mash by this stage, and the overall consistency should be quite thick. If it is not there yet, let it reduce a bit longer.
Meanwhile clean the peppers by washing them and slicing them in half to clean out the seeds. Alternatively you can slice off the tops and keep the peppers whole. Brush them with a little oil and fill them with the lentil mixture.
Put back the top you sliced off earlier and fit the peppers on to a baking tray lined with baking parchment. Bake a pre-heated oven at 180C for some 15 minutes or until the peppers are soft to touch.
Serve with a side salad of your liking.