Lebanese Lentil and Capsicum Bake with Yoghurt

Ingredients

• 250g Brown lentils, Rinsed and drained. Use dried lentils, not split red lentils
• 500ml Water, For cooking lentils
• 3 large Red capsicums, Deseeded and cut into quarters
• 1 large Onion, Cut into wedges
• 400g Greek yoghurt or natural plain yoghurt, Thick, full-fat variety
• 4 tbsp Extra virgin olive oil, Divided: 3 tbsp for roasting, 1 tbsp to finish
• 1.5 tsp Ground cumin, Whole food spice
• to taste Sea salt and black pepper, Season lentils and vegetable layer

Method

1. Place lentils in a saucepan with 500ml water. Bring to a boil, then reduce heat and simmer gently for 20 minutes until lentils are tender but still hold their shape. Drain well and set aside.
2. While lentils cook, preheat oven to 200°C. Toss capsicum quarters and onion wedges with 3 tbsp olive oil, 1 tsp cumin, salt and pepper on a large baking tray. Roast for 20 minutes, stirring once halfway through, until soft and lightly browned at the edges.
3. Reduce oven to 180°C. Spread the warm cooked lentils in a 20x30cm baking dish. Top with the roasted capsicum and onion mixture, spreading evenly.
4. Stir the yoghurt with 0.5 tsp cumin and a pinch of salt until smooth. Spread or gently dollop the yoghurt mixture over the lentil and vegetable layer.
5. Drizzle the remaining 1 tbsp olive oil over the yoghurt surface. Bake uncovered for 15 minutes at 180°C until the top is warmed through and just beginning to colour lightly.
6. Remove from oven and rest for 3 minutes. Serve warm, directly from the dish or spooned into bowls.

Batch cooking tip

• This bake reheats beautifully and actually tastes better the next day as flavours meld. Cool completely, divide into four containers, and freeze for up to three months. When reheating from frozen, add 10 extra minutes. You can also prepare the lentil and roasted vegetable layer a day ahead, then add the yoghurt and bake just before serving for a fresher texture on the yoghurt.