A simple vegetarian dish that's packed full of flavour.
Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with oil. Bake for 15 minutes. Add capsicum to tray with pumpkin and bake for a further 10 minutes.
Meanwhile, heat oil in a large frying pan over medium heat. Add shallots and celery and cook, stirring, for 3–4 minutes or until softened. Add garlic, cumin and lentils and stir to combine. Add juice, stock and currants and bring to the boil. Reduce heat to low and simmer, uncovered, for 10–15 minutes or until lentils are tender.
Add roasted pumpkin, parsley and pine nuts to lentil mixture and stir to combine.
Spoon lentil mixture into capsicums, pushing into the edges and piling up if necessary.
Roast for 12–15 minutes or until capsicum is tender. Serve. 7 ProPoints values per serve.
You can use 1 tsp of ground cardamom instead of cumin.
Unlike other dried legumes, red lentils do not need to be presoaked before cooking but they should be rinsed well to remove any processing ‘dust’.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Weight Watchers recipes and meal ideas are based on the award winning ProPoints system and have been developed by a team of accredited practising dieticians.
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