Stuffed peppers with curry lentils

Ingredients for 2 servings:

• 2 large bell peppers
• 4 m.-sized onion(s)
• 4 cloves garlic
• 120 g lentils, red
• 1 stalk(s) leek
• 1 large carrot(s)
• 1 slice(s) celery
• 300 ml tomato juice
• 1 dash of olive oil
• 2 tbsp curry powder
• some salt and pepper
• 2 tbsp cheese, grated, if desired

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Diet, food combining

Peel and dice the onions and garlic. Peel and coarsely grate the carrot and celery. Wash the leek and cut into rings. Wash the bell peppers, cut them in half, remove the seeds and membranes, and place the halves in a baking dish. Heat the oil in a pot, sauté the onions and garlic, then add the vegetables and brown lightly (approx. 10 min.). Now add the tomato juice and lentils and cook with the lid on for 20 minutes. Season with curry, salt, and pepper and stuff the bell peppers. Place anything that doesn’t fit in the bell peppers next to the bell peppers. Cover with aluminum foil and place in the oven preheated to 200°C for 30 minutes. After 25 minutes, sprinkle with cheese (optional, but this makes the dish unvegan). Serve on plates. Serve with rice or potatoes, and it will also feed four people. If you have any lentils left over, simply puree them, season them if desired, and use them as a spread (will keep in the fridge for about 3 days).