Lentils in peppers on boiled potatoes

Ingredients for 3 servings:

• 800 g jacket potatoes, approx.
• 1 tsp ground turmeric
• 1 tsp coriander, ground
• 1 tsp cumin, ground
• ½ tsp chili powder
• 3 tbsp oil, 2-4 tbsp organic sunflower oil
• 300 g lentils, red
• 500 ml water
• 3 tbsp desiccated coconut
• Margarine, for greasing three 1 l ovenproof bowls
• 6 bell peppers, approx. 1 kg
• 4 cl Balsamic vinegar Modena or Bianco
• 4 cl soy sauce (tamari)
• possibly cheese (goat cheese)
• possibly mountain cheese
• wine, white

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free + egg-free, possibly also cow’s milk-free

Three one-liter ovenproof bowls, some with lids. Boil the potatoes, rinse, peel, and grease or grease three one-liter ovenproof bowls. Cut the tops off the bell peppers, remove the white parts, and blanch or boil the peppers for about 10 minutes until al dente and drain. Grind the cumin and coriander with the chili, turmeric, and desiccated coconut. Briefly toast in a hot pan, remove from the pan, and set aside. Fry the washed red lentils in oil in a hot pan until they change color slightly. Deglaze with 500 ml water. Add the toasted spices and cook for about 20 minutes with the lid on. After about half the cooking time, add the balsamic vinegar and tamari, stir, and remove the lid. When the liquid has evaporated, they are ready and al dente. Cut potatoes into thick slices, place in greased bowls, fill the bell peppers with the lentils, place on top, add the remaining lentils, place 1 teaspoon of butter or margarine on top, and fill the bowls with about 1.5 cm of wine. Close the lid. Alterations: and/or press a long, rectangular strip of goat cheese into the center of each lentil-filled pod. Place potato slices to secure the pods, grate goat cheese over the top, and fill the bowls with about 1.5 cm of wine. Be sure to close the lid, otherwise the goat cheese will dry out and become hard. and/or press a long, rectangular strip of mountain cheese into the center of each lentil-filled pod. Place potato slices to secure the pods, grate mountain cheese over the top, and fill the bowls with about 1.5 cm of wine. Lids are not required. Place in a cold oven and bake at approximately 170°C (convection oven) for about 30 minutes. My own recipe.