Stuffed pep­pers with harissa yo­gurt

Serves 6

Living Etc - - ENTERTAINING ⁄ ETC -

For the pep­pers

* 1 onion, chopped

* 1tbsp olive oil

* 2 cloves gar­lic, finely chopped

* ½tsp ground cin­na­mon

* 1½tsp ground cumin

* 200g puy lentils

* 400ml veg­etable stock

* 150g spinach leaves

* 2tbsp raisins

* 2tbsp pine nuts, toasted in a dry pan

* 2tbsp mint, chopped

* 2tbsp pars­ley, chopped

* 6 sweet pep­pers For the yo­gurt

* 2tbsp harissa paste

* 300g Greek yo­gurt

Gen­tly soften the onion in the oil for 10 min­utes. Add the gar­lic, cin­na­mon and cumin and cook for 1 minute. Stir in the lentils and the stock. Bring to the boil, then sim­mer for 20-25 min­utes un­til the lentils are ten­der but still hold their shape.

Fold in the spinach just be­fore re­mov­ing from the heat, let­ting it wilt. Stir in the raisins, pine nuts, mint and pars­ley. Sea­son to taste.

Halve and de­seed the pep­pers, then lay them out, cut sides up, and spoon enough lentil mix­ture into each half to fill it com­pletely. Pair up the halves and tie to­gether with string. For ex­tra se­cu­rity, wrap the pep­pers tightly in oiled foil.

Cook over white-hot coals for about 20 min­utes, turn­ing of­ten, un­til the pep­pers are lightly charred on all sides but still hold their shape. Al­ter­na­tively, to bake, place in a roast­ing tin and cook at 200°C/fan 180°C/gas 6 for about 35 min­utes.

Swirl the harissa into the yo­gurt and serve with the pep­pers.

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