I have been loving these stuffed lentils lately! They take no time to make and the ingredients are super simple. Even my meat-loving boyfriend loves them! They'd also be good in an acorn squash, but I find peppers cook a little quicker.
In our house, meals can be somewhat challenging. While, I'm not a vegetarian, I prefer to focus on more plant-based meals, while my boyfriend is all about juicy burgers and rare steak. We try to share the cooking responsibility so we get a good mix of vegetarian and meat-centered meals. There are a few things we've found we can make to be half veg/half meat - but more on this later. This is something we can agree on. He also likes stuffed acorn squash with quinoa.
What are your favorite meals to satisfy the meat and veggie lovers in your life?
3 small-medium, or 2 large bell peppers
2 large carrots, diced
1/2 a yellow onion, diced
3/4 cup diced mushrooms
1 Tbsp + 1/2 tsp curry powder
1/2 tsp turmeric
1/2 tsp ground ginger
1 Tbsp tomato paste
1/2 cup red lentils (or any color would work)
1 1/2 cups low sodium vegetable broth*
2 handfuls of spinach
*note: The amount of broth varied depending on the brand of lentils I used. I would start with 1.5 cups and add more as need
1. Preheat oven to 350.
2. Prep the peppers. Slice each pepper in half and remove the seeds. Place in a baking dish, filled with about 1cm of water. Cover with aluminum foil. Place in your preheated oven and bake for about 15-20 minutes, until peppers have softened and cooked. Set aside.
3. Meanwhile, in a medium sized pot, heat a dash of oil over med-high heat. Add onion, carrot, and mushrooms and saute for a minute or so until the onion begins to soften.
4. Add the curry, ginger, turmeric, and tomato paste.
5. Add the lentils and broth. Cook until the lentils are soft and have absorbed the majority of the broth.
6. Add spinach and cook until wilted. Remove from heat.
7. Spoon lentil mixture into the pepper halves. Serve with a side salad and enjoy!