Stuffed pointed peppers with red lentils and carrots

Ingredients for 2 servings:

• 2 large red pointed peppers
• 100 g lentils, red
• 1 large carrot(s)
• 1 tsp olive oil
• 1 tsp rosemary
• 1 garlic clove(s)
• 150 ml tomatoes, pureed
• 1 tsp, heaped tomato paste
• 1 tsp balsamic vinegar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Bring just under 500 ml of water to a boil in a small saucepan. Add the lentils and reduce the heat slightly. Cook for no more than 10 minutes, as the lentils will become too mushy. In the meantime, peel the carrot, cut it into small cubes, and finely chop the rosemary. Heat the oil in a pan over medium heat, fry the diced carrots and rosemary for about 5 minutes. Peel the garlic clove and press it into the carrots. Add the passata and tomato paste and mix well. Add the cooked lentils and simmer for another 5 minutes at a low heat. Season with balsamic vinegar, salt, and pepper. Wash the peppers, slice them lengthwise, remove the seeds, and place them in a shallow baking dish. Fill with the lentil mixture. Optionally, sprinkle with grated Emmental cheese. Bake in an oven preheated to 190°C (top/bottom heat) for about 15-20 minutes on the middle rack. Serve with oven-baked ravioli and a herb dip. Approximately 265 kcal per serving.