At around 380 calories this was very satisfying and packed full of flavour.
Look out for the pointed red peppers - their sweetness compliments the earthy lentils.
My new pressure cooker came in handy too, as I was able to pre-cook the lentils while the oven was heating up. They were ready in under 10 minutes, compared to 25 minutes using the conventional method.
Which ever method you use, this meal will be ready within the hour. Here's our quick and easy spicy recipe:
HARISSA ROASTED PEPPERS
One large pointed red pepper
80g dried green lentils
1 tsp Harissa paste
handful of cherry tomatoes
Heat oven to 180ºC.
Slice the red peppers lengthways and rub with oil. Place on a baking sheet and sprinkle with salt and pepper.
Cook lentils according to pack - boiling around 25 minutes, pressure cooker around 8 minutes.
While lentils are cooking place the peppers in the oven if you prefer (like we did) your peppers to be soft. If you prefer them to have some 'bite' take them out after 5 minutes.
Drain lentils and stir in the Harissa paste and salt/pepper.
Remove peppers from oven and stuff with the lentils.
Roughly chop the mozzarella and place on top of the lentils.
Halve the tomatoes and place around the mozzarella.
Sprinkle with pepper.
Roast until cheese has melted - around 20 minutes. Serve with a side salad for a light lunch.
*REMEMBER: We all have a calorie allowance - do you know yours?
We began our weight loss journey in January 2011 - and began our blog in June 2011. Here's a link to the first post. (here's the link).
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