My grandmother taught me the new way how to cook lentils! Incredibly delicious lentil recipe!

beef or pork

🥗Healthier: chicken

💰Cheaper: vegetable broth

Chicken is leaner, and vegetable broth provides a vegetarian option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more economical.

Cut the tops off 8 bell peppers and remove the stems and seeds.

Chop 1 onion.

Cook the chopped onion over low heat in a lightly oiled pan for about 3 minutes.

Mince 3 garlic cloves and add to the pan.

Add 7oz (1 cup) rice, 1/2 tsp Korean chilli flakes, 1/2 tsp turmeric, 1/2 tsp ground cumin, and salt to taste. Mix well.

Pour in 16oz (2 cups) vegetable stock and 15oz (1 can) chopped tomatoes.

Add 3.5oz (1/2 cup) red split lentils and mix well.

Cover and cook over low heat for 20 minutes.

Chop parsley and set aside.

Fill each bell pepper with the lentils and rice mixture.

Cover filled peppers with wet parchment paper.

Bake in the preheated oven at 350F (180C) for 30 minutes.

Prepare a side of lentils by simmering 1/2 cup (8oz) lentils in water until tender.

Transfer cooked lentils into a mixing bowl and partially mash with a fork.

Chop 1/3 cup (2oz) gherkins and add to the lentils.

Season with black pepper and 1 tbsp oil, then mix until combined.

Slice a tortilla in half and spray with oil.

Option 1: Bake the tortilla halves in the preheated oven at 400F (200C) for 10 minutes.

Option 2: Fry the tortilla halves on a lightly oiled pan on each side until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary