[Unstuffed] Peppers with Red Lentils

Featured at "Taste the [Local] Rainbow" Workshop at Trenton Farmers Market. Check out your local farmers market to find some colorful peppers for your dish! 

Ingredients

3
colorful mild peppers (diced and de-seeded)
1
spicy pepper (finely diced and de-seeded)
2 tablespoons
olive or coconut oil
1
large onion (diced)
1 cup
chopped seasonal vegetables (such as zucchini or yellow squash)
1 cup
uncooked red lentils
3 teaspoons
paprika
3 teaspoons
cumin
1 teaspoon
turmeric
1 teaspoon
cayenne pepper
2 teaspoons
chili powder
2 teaspoons
garlic powder
 
additional peppers, seeded and halfed (optional, if desiring stuffed peppers)

Instructions

To alleviate digestive distress that may occur when eating legumes, consider covering lentils in water and soaking for 30 minutes, up to 2 hours. Drain and rinse your lentils with fresh water before cooking. 

Add some healthy oil to a large pan on medium high heat, add paprika, cumin, turmeric, cayenne pepper, chili powder, and garlic powder. Stir continuously until spices just begin to bubble and are fragrant, then immediately add onion and cook until soft.

Add diced bell pepper and other desired seasonal vegetables and continue to cook until beginning to be soft. Add water (3 cups if you didn't soak your lentils and 2 cups if lentils have been soaked. Bring to a boil. Add lentils and continue to cook on low to allow flavors to meld. For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes.

Optional: Add mixture to halved peppers and bake at 350 until peppers are soft, about 20 minutes.