COOKING TIME: 35 MINUTES
60g (21⁄2oz) brown lentils
1 teaspoon vegetable stock (broth) 1 teaspoon coconut or brown sugar 1 teaspoon smoked paprika
1⁄2 teaspoon cayenne pepper
1 tablespoon lemon juice
2 tablespoons olive oil
1⁄2 teaspoon sea salt
1 large red (bell) pepper 1 tablespoon olive oil
a pinch of sea salt
2 tablespoons vegan (coconut, soy or oat) yogurt
a sprinkle of raisins
a sprinkle of fresh thyme
Rinse the lentils with fresh water before cooking to remove any dust or debris. Transfer to a pan, cover with 180ml (61⁄4 oz) water and bring to the boil. Add the vegan stock (broth), sugar, smoked paprika, cayenne pepper and lemon juice, mix well and cover tightly. Reduce the heat and simmer until the lentils are tender (15–20 minutes). Stir through the oil and salt after cooking.
Preheat the oven to 200°C (400°F)/gas mark 6. Slice o the top of the pepper and remove the seeds. Place the pepper on a baking tray (sheet) lined with baking paper, drizzle with olive oil and sprinkle with salt. Bake for 25–30 minutes, depending on size, until the pepper is softer, but still slightly rm.
Fill the pepper with 1 teaspoon of cooked lentils and vegan yogurt.
Spread the remaining lentils out over a plate and top with the lled pepper. Scatter over the raisins and fresh thyme and serve.
Recipe from "Vegan Love: Create quick, easy, everyday meals with a veg + a protein + a sauce + a topping"