“Aromatic Lebanese Lentil Soup with Stuffed Vegetables: A Vegan Feast for the Senses!”

Allergens

None, this recipe is vegan and gluten-free.

Ingredients

• 1 cup green lentils, rinsed 4 cups vegetable broth 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon paprika Salt and pepper to taste 6 tomatoes, sliced in half 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 2 cups rice, uncooked 1/4 cup fresh parsley, chopped 1/4 cup lemon juice

Instructions

1. In a large pot, combine lentils and vegetable broth. Bring to a boil over medium high heat, then reduce to simmer and cook until lentils are tender, about 20 30 minutes. Set aside.
2. Preheat oven to 375°F (190°C).
3. In a separate pan, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in cumin, paprika, salt, and pepper, cooking for an additional minute to release the flavors of the spices.
5. Carefully add the cooked lentils along with their broth into the pan with the onions and spices, stirring well to combine. Remove from heat.
6. Stuff each half tomato with a generous portion of the lentil mixture, then place in a baking dish. Fill bell peppers with rice and arrange around the stuffed tomatoes in the dish.
7. Bake for 20 25 minutes until the vegetables are tender and the rice is cooked.
8. Remove from oven, let cool slightly, and then drizzle with parsley and lemon juice.
9. Serve immediately, garnished with additional parsley and lemon wedges if desired.

Chef’s Insight

"The combination of flavors in this Lebanese-inspired dish is sure to please even the most discerning palates. The lentil soup provides a hearty base, while the stuffed vegetables add an element of surprise with their delightful textures and aromatic herbs."

Notes

To add extra nutrition, include a green salad or side of whole-grain pita bread with this meal.