Peppers stuffed with curried lentils

 

It is getting a little late in the year but our garden still produces vegetables, most notably yellow peppers, courgettes and chillies. A few weeks ago we had my cousin Mitzi and her friend Sally staying with us and they cooked us peppers stuffed with lentils so this is my attempt to do what Sally did.

What you need

• 1-2 peppers per person, deseeded and cut in half
• 2 carrots, diced
• 200 g green lentils, cooked in 250 ml water and 150 ml red wine (20-25 mins)
• 1 small courgette, diced
• 2 shallots, finely chopped
• 3 cloves garlic, pressed
• 2 cm fresh ginger, mashed
• ½ red chilli, deseeded if you don’t like your food too hot
• 1 tsp jeera (ground cumin)
• 1 tbsp madras curry powder
•  ½ tsp cayenne pepper
• 1 tsp turmeric
• 4 tbsp tomato purée or 100g chopped tomatoes
• salt to taste
• 150 g goats cheese in thin slices
• ½ tub crème fraîche or double cream

What you do

1. Stir fry the onions, garlic, chilli and the ginger in rape seed or sunflower oil.
2. Add the ground spices and allow them to go slightly brown
3. Add the carrots and the lentils, a splash of water and the tomato (purée or chopped).
4. Simmer until the ingredients are well blended (about 5 mins), add more water if it gets too dry. Season with salt.
5. Take off the head and stir in the courgettes. Spoon the mixture into the halved peppers.
6. Lay a slice of goats cheese on the lentils and add a dollop of cream.
7. Bake in the oven (200°) or under a grill until the cheese is melted and a light brown crust has formed, about ten minutes.