Made a quick meal yesterday - stuffed peppers - using Beluga lentils. I usually buy dried green lentils and cook them - but this time I bought tinned Beluga lentils, and they were really good. They’re black and nutty and firm, not squidgy as lentils can become.
Lightly fried a small red onion, 2 garlic cloves and a chopped pepper - added the drained lentils, salt and pepper, a tablespoon of red wine vinegar and a handful of chopped parsley. Halved 2 peppers and de-seeded. Filled the peppers with the lentil mix and added grated cheese. Cooked for about 30 mins. Took before pic, but not one after cooking! Very tasty!
