Cumin-Spiced Pepper Boats with Apple-Lentil Filling

Cumin-Spiced Pepper Boats with Apple-Lentil Filling 🌶️🍏 Sweet roasted peppers, warm cumin lentils, tiny apple crunch and a cool coriander raita. This is the kind of vegetarian supper that feels colorful and generous without becoming heavy. Yield: 4 servings Time: about 55 minutes Ingredients 🧾 - 4 medium bell peppers, red, yellow or orange - 2 tablespoons olive oil, divided - 1 small onion, finely diced - 2 garlic cloves, finely chopped - 1 teaspoon ground cumin - 1/2 teaspoon ground coriander - 1/4 teaspoon smoked paprika - 1 tablespoon tomato paste - 1 cup cooked green or brown lentils, drained well - 1 small crisp apple, finely diced - 2 tablespoons chopped parsley or coriander - 1 tablespoon lemon or lime juice - Fine sea salt and black pepper - 2 tablespoons toasted seeds or chopped nuts, optional Coriander raita 🥣 - 3/4 cup thick plain yogurt - 1 small handful fresh coriander, finely chopped - 1 teaspoon lime zest - 1 tablespoon lime juice - 1 small pinch cumin - Salt to taste Method 👩‍🍳 1. Heat the oven to 200C / 400F. Halve the peppers through the stems and remove the seeds. Rub with 1 tablespoon olive oil and a pinch of salt. Place cut-side up on a tray and roast for 15 minutes, until just softening at the edges. 2. Meanwhile, warm the remaining olive oil in a pan. Cook the onion for 6-8 minutes until sweet and translucent. Add garlic, cumin, coriander and smoked paprika, then stir for 30 seconds until fragrant. 3. Stir in the tomato paste and lentils. Cook for 3-4 minutes so the lentils pick up the spice and look glossy rather than wet. 4. Fold in the apple dice, herbs, lemon or lime juice, salt and pepper. Keep the apple pieces small so they add little fresh pops without overwhelming the filling. 5. Spoon the filling into the softened pepper halves. Return to the oven for 15-18 minutes, until the peppers are tender and the lentil tops are lightly roasted. 6. Mix the yogurt, coriander, lime zest, lime juice, cumin and salt. Taste for brightness. 7. Serve the pepper boats warm with coriander raita spooned over the top, plus toasted seeds or nuts if you want extra crunch. Serving and storage 🍽️ These are lovely with rice, flatbread, salad leaves or roasted potatoes. Leftovers keep for 2 days in the fridge. Reheat the peppers gently, then add the raita cold just before serving. Save this one for a bright vegetarian dinner with cozy spice and a fresh finish. More easy cravings at Tasteloom.club ✨