Lentil shakshuka with peppers and cumin

Ingredients

For 1 serving

• Cooked lentils200 g
• Bell peppers120 g
• Chopped tomatoes200 g
• Onion40 g
• Garlic1 clove
• Cumin1 teaspoon
• Paprika1 teaspoon
• Extra virgin olive oil1 teaspoon
• Nutritional yeast8 g
• Parsleyto taste
• Saltto taste

In season: July – September

Method

1. Peel and thinly slice the onion and crush the garlic clove; wash the peppers, remove the seeds and white pith and cut them into thin strips.
2. Heat the oil in a frying pan over medium heat, add the onion, garlic, peppers and a pinch of salt and cook for 8 minutes, stirring, until the peppers are soft and the onion is golden.
3. Add the cumin and paprika and stir for 30 seconds, until fragrant; pour in the tomato pulp, lower the heat to medium-low and simmer for 8 minutes, until the sauce thickens.
4. Rinse and drain the lentils, add them to the sauce and heat for 5 minutes, until piping hot and coated in tomato; taste and adjust the salt.
5. Chop the parsley and serve the shakshuka straight from the pan, sprinkled with nutritional yeast and parsley.