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How to make it

  • Heat the 1/4 cup broth in a heavy pan.
  • Add the onion, garlic and jalapenos and cook for 3-4 minutes.
  • Tie bay leaves and peppercorns in a cheesecloth bag.
  • Add the tomatoes, lentils, curry powder, cumin, spice bag and stock.
  • Bring to the boil, cover and simmer for 20-30 minutes. Remove the spice bag and discard.
  • Add the spinach, mix well and season to taste.
  • Heat the oven to 375F.
  • Stuff the peppers with the mixture, and arrange in a baking pan.
  • Bake for 25-30 minutes or until the peppers are cooked through.
  • These are great warm or cold the next day.

Reviews & Comments 6

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  • fishtrippin 9 years ago
    Nice twist. Again I can't let them see me make it, but they'll like it. I love lentils, too.
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    " It was excellent "
    dottiet ate it and said...
    For me, I have to go light on the hot peppers, but this looks wonderful. I love lentils and the combo is exciting too. Great post JoJo. Cheers!
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  • dor 9 years ago
    Thks Jo! Dis certainly a high Antioxidant and nutritious dish! Gd combination of veggies, lentils and spices indeed!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Great post! I love my veggies!
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    " It was excellent "
    hoosiermom68 ate it and said...
    Wow-this sounds SO good!
    Though am not a vegetarian-I do like all kinds of veggies.I will have to try this out asap.
    Thanks JoJo!
    Carrie :)
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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 292.4
    Total Fat: 2.0 g
    Cholesterol: 0.0 mg
    Sodium: 1,575.7 mg
    Total Carbs: 58.3 g
    Dietary Fiber: 19.4 g
    Protein: 16.6 g
    WW POINTS: 5
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