Delicious And Easy Lentils Recipes Recipe For Stuffed

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VEGAN LENTIL-STUFFED PEPPERS



Vegan Lentil-Stuffed Peppers image

Lentils, mushrooms, and spinach nestle inside a bell pepper for a complete meal. Feel free to use the bell pepper color of your choice. If your peppers are on the smaller side and you have leftover filling, it is also great in wraps.

Provided by Soup Loving Nicole

Categories     100+ Everyday Cooking Recipes     Vegan

Time 50m

Yield 2

Number Of Ingredients 12

1 tablespoon olive oil
½ cup chopped onion
½ cup vegetable broth
½ cup chopped mushrooms
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 teaspoon red wine vinegar
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
1 cup cooked brown lentils
1 cup torn baby spinach
2 red bell peppers, tops removed, seeded

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium-high heat. Add onion and broth and cook for 3 minutes. Stir in mushrooms, garlic, Italian seasoning, vinegar, salt, and crushed red pepper flakes; cook for 2 minutes. Remove from heat and stir in lentils and spinach.
  • Place bell peppers in a baking dish and divide filling between both peppers. Cover dish with foil.
  • Bake in the preheated oven for 20 minutes. Uncover and continue cooking for 10 minutes, or until peppers reach desired softness.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 35 g, Fat 7.9 g, Fiber 12.1 g, Protein 12.1 g, SaturatedFat 1.1 g, Sodium 718.3 mg, Sugar 9.5 g

LENTIL-STUFFED PEPPERS



Lentil-Stuffed Peppers image

These peppers were inspired by my favorite Mediterranean salad, filled with Israeli couscous, lentils, olives, herbs and plenty of feta. Loaded with fiber and plant-based protein, they are delicious and satisfying.

Provided by Food Network

Time 1h

Yield 4 servings (2 halves per serving)

Number Of Ingredients 13

4 cups low-sodium vegetable broth
1 cup dried brown or green lentils
3 teaspoons olive oil
1 cup minced white onion
2 garlic cloves, minced
1 cup Israeli couscous
4 red bell peppers
1/2 cup chopped fresh basil, plus more for garnish, optional
1/2 cup crumbled feta, plus more for garnish, optional
1/2 cup chopped fresh parsley
1/4 cup chopped Kalamata olives
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Add the vegetable broth and lentils to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to low and cover. Cook until the lentils are tender, 30 minutes.
  • Meanwhile, heat 2 teaspoons of olive oil in a separate saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent and tender, 5 minutes. Stir in the couscous and cook, stirring often, until toasted and golden brown, 1 to 2 minutes. Add 2 cups hot water and bring to a boil. Reduce the heat to low, cover and cook until the couscous is tender, about 12 minutes.
  • Halve the peppers vertically and remove the seeds and membranes. Gently rub the remaining teaspoon olive oil over the peppers and place on a baking sheet. Roast until the peppers are tender, 20 minutes.
  • Combine the cooked lentils and couscous in a large bowl along with the basil, feta, parsley, Kalamata olives, lemon juice, and salt and pepper to taste.
  • Divide the couscous mixture into each cooked pepper cavity, and garnish with extra basil and feta, if using.

DELICIOUS AND EASY LENTILS



Delicious and Easy Lentils image

Don't let the ease of the recipe fool you - it is fabulous! I got this recipe from my mom and it is one of my absolute favorite lentil dishes (I often double it). It can also easily be made into a vegetarian (omit canadian bacon) or vegan (omit the canadian bacon/cheese and use olive oil in place of butter) dish.

Provided by Mandala

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 ounces Canadian bacon, diced
1 tablespoon butter
1/2 lb chopped carrot
1 large onion, chopped
2 cups water (or vegetable broth)
1 cup lentils (I normally use green)
1 teaspoon salt
2 teaspoons marjoram
1 tablespoon dried parsley
1/2 cup shredded parmesan cheese

Steps:

  • Lightly brown the canadian bacon over med heat.
  • Add butter, onion, and carrots and saute for 5 minutes.
  • Add water, lentils, salt and herbs. Cover and simmer on low for 20 minutes.
  • Uncover and simmer for 5 more minutes.
  • Add the parmesan cheese and serve.

Nutrition Facts : Calories 225, Fat 9, SaturatedFat 4.7, Cholesterol 33.9, Sodium 1276.2, Carbohydrate 20.3, Fiber 6.4, Sugar 5.3, Protein 16.7

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