Tender roasted peppers, a hearty filling of green lentils and walnuts, and fresh lemon yogurt: this vegetable-rich main course has both creaminess and bite. You can make the filling ahead; roast the peppers just before eating.
In this dish, green lentils do the heavy lifting: they give the filling structure and make the peppers substantial enough for a main course. Use lentils that are cooked but still hold their shape; brown lentils are a good alternative. Red lentils break down more quickly as they cook, making the filling softer and less grainy. For convenience, you can use pre-cooked lentils, as long as you drain them well. Too much moisture makes the filling mushy and extends the roasting time.
Peppers are at their best in summer and early autumn, but they’re available all year round. Red and yellow peppers soften and sweeten as they roast, while their edges develop a few brown spots. Halve them lengthwise and place them with the hollow side facing up: this keeps the filling in place and gives the top direct heat. The pepper should be tender, but it doesn’t need to collapse. The exact oven time depends on their size and thickness.
Cook the onion gently until soft and translucent before adding the tomato purée. Briefly cooking the purée takes away its raw taste and helps it coat the lentils evenly. Walnuts add an earthy flavor and a satisfying bite. Chop them coarsely so they don’t disappear among the lentils. Saving some for the top adds extra texture; stir the rest into the filling. Parsley brings a fresh, light flavor that goes well with the creamy sauce.
The lemon yogurt is more than a garnish here: its fresh acidity cuts through the sweetness of the roasted peppers and keeps the filling from feeling too heavy. Use thick yogurt, such as Greek yogurt, so the sauce stays on top of the peppers. If the yogurt is very thick, stir in a teaspoon of water. No lemon on hand? A little mild white wine vinegar can replace the juice; if you like, add some lemon zest rather than leaving it out.
You can make the lentil filling a day ahead and keep it covered in the fridge. Don’t let it get ice-cold before filling the peppers, so they heat through evenly. Serve them as a main course with a green salad or bread to mop up the yogurt. Store leftovers covered in the fridge and heat them thoroughly in the oven; add the yogurt only after reheating.
Preheat the oven to 200 °C. Halve the peppers lengthwise and remove the seeds and membranes. Place them cut side up in a baking dish and lightly brush the insides with olive oil.
Heat 2 tablespoons olive oil in a frying pan over medium heat. Cook the onion for 6–8 minutes, until soft and translucent. Add the garlic and cook for 30 seconds.
Stir the tomato purée and cumin into the onion and cook for 1 minute. Stir in the lentils, about two thirds of the walnuts and half the parsley. Season with the salt and black pepper.
Divide the lentil filling between the pepper halves. Scatter the reserved walnuts over the top and roast for 30–35 minutes, until the peppers are tender and the top of the filling is lightly browned.
Meanwhile, stir the yogurt until smooth with the lemon zest and 1 tablespoon lemon juice. Season with black pepper and stir in the remaining parsley.
Serve the warm peppers with the lemon yogurt. Taste the sauce and add a little more lemon juice if you like.
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