Stuffed Dal Yellow Peppers
This recipe is a visual delight and also a delicious, simple way to repurpose leftovers such as cooked quinoa or rice and roasted veggies. It is packed with protein but easy and soothing on the stomach. The spices and seaweed provide many nourishing trace elements and help reduce inflammation.
- 1 large yellow pepper
- (red or green can be substituted)
- 1 cup of dried red split lentils (soaked prior for at least 15 minutes
- 2 cups of water
- 1 leaf of dried kelp seaweed (optional)
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1 teaspoon of turmeric
- 1 teaspoon of garam masala (or curry powder)
- 1 teaspoon of ground ginger
- A pinch of salt & ground black pepper to taste.
- 1 bay leaf
- 2 cups of cooked quinoa or rice.
- Preheat the oven to 350 degrees. Cut the pepper length ways and remove the seeds. Spray a baking tray with a little oil and place the peppers on the tray. Drain the soaked red split lentils and place in a saucepan.
- Add the water, seaweed and spices. Bring to a boil then simmer until the lentils soften and are cooked for about 20 minutes.
- The lentils will change in color to yellow. Let the dal thicken and stir occasionally to prevent the lentils sticking and burning.
- Adjust the seasoning to your taste and remove from the burner.
- Put the cooked quinoa in a large bowl and stir in the cooked lentils. Then spoon the mixture into the peppers and cover with foil and bake for about 30 – 40 minutes. Serve warm or cold.
A nice side salad works well with this dish.