(serves 4)

4 red peppers

1 cup lentils

2 tsp bouillon vegetable stock

250g mushrooms

2 large leeks

2 carrots

A handful sage

Add the lentils and vegetable stock to a pan and cover well with water. Bring to the boil and let simmer for 25-40 minutes (until the lentils are cooked). Meanwhile, preheat the oven to 180 degrees Celsius and prepare the peppers, by cutting them down the middle. Put on a tray drizzle with olive oil and place in the oven for 10-15 minutes. Prepare the carrots, mushrooms and leeks and sautée in a pan with a drizzle of olive oil. When cooked mix in with the cooked lentils and add the sage. Remove the peppers from the oven and drain any excess juice inside the pepper. Stuff with your lentil stuffing and place back in the oven for another 5-10 minutes until ready to serve.

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