If you are one of those people for whom the word lentil conjours up the image of something bland and soggy then I encourage you to try this – you will be very pleasantly surprised, I promise you! The spicy lentil stuffing combines well with the fruits, giving a delicious vegetarian meal that even the most avid carnivore will appreciate. This meal is incredibly low in fat and yet satisfying, suiting anyone who is on a diet. This recipe serves 2.

Ingredients

• 2 Peppers, preferably different colours
• 50g Red lentils
• 1 Small onion, chopped
• 2 Cloves of garlic, finely chopped
• 1/2 Cooking apple, diced
• 50g Dried apricots, chopped
• 2 tsp Ground coriander
• 1 tsp Ground cumin
• Salt and ground black pepper
• 2 Chilli peppers, 1 green, 1 red
• 80ml Soured cream

Method

1. Place the lentils into a saucepan, and add enough water to cover by 2.5cm. Bring to the boil, reduce the heat then cover – simmer for 7 minutes, or until tender, then drain.
2. Fry the onion and garlic gently for 5 minutes, or until soft, add the apple and apricots, cook for a further 3 minutes and remove from the heat.
3. Add the lentils, seasoning and spices to the fruit and cook for 1 minute.
4. Halve the peppers lengthways and core and deseed. Place them in a roasting tin.
5. Spoon the lentil mixture into the pepper halves. Cover the roasting tin with foil, and bake for 25 minutes at 190 degrees C, or until the peppers are soft.
6. While the peppers are cooking core and deseed the chillis. Slice into thin rings and fry for 30 seconds on full heat, or until the colour changes to a bright red or green.
7. When the peppers are cooked remove them from the oven and serve immediately covered with the soured cream and a sprinkling of fried chilli rings.