Lentil Stuffed Roasted Capsicum , with Roasted Red Cabbage



  • 4 Capsicums
  • 4 portions of Puy lentils
  • 2 sticks cellery
  • 1 onion
  • 2 carrots
  • 1 half lemon
  • Moroccan spice mix
  • vegetable stock
  • 1 head of garlic
  • 1 half red cabbage
  • sea salt
  • balsamic vineagar
  • dry or fresh thyme
  • a good health cooking oil ( avocado is my favourite cooking oil at he the moment)
  • Dukkah spice seasoning



Stuffed capsicums

  1. cook the puy lentils in vegetable stock bouillon or similar, drain and put to side
  2. Dice , onion celery and carrot, and fry , when all the veg are cooked, but still firm, add a good table spoon of spice mix and stir in, fry for a minute more and add the lentils and stir in and add the half squeeze lemon juice.
  3. cup the stork out of the capsicum, and spoon out seeds and internal structures, make the base flat by cutting slightly so the capsimusms stands up on its own , but don’t make any holes in the base.
  4. Stuff the capsicums with the lentil mix whilst warm and put the lid / storks back on
  5. Roast the capsicums for 40 mins approx, until the skins wrinkle and bubble and the pepper starts to sag.


  1. shred the half red cabbage
  2. prepare 8 or so decent cloves or garlic
  3. in a bowl , toss the cabbage and garlic in a good cooking to get well coated, add some dry or fresh thyme
  4. lay out on backing tray , season with sea salt, and a splash of balsamic
  5. cook as above for apron 40 mins, or until desired texture…i like some crispy bits

when serving, I  add dukkah to the cabbage to add another texture and some lovely nutty flavours




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