| Prep Time | 10 Minutes |
| Cook Time | 45 Minutes |
| Servings |
Portion
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Ingredients
- 675 g Red Split Lentils
- 3 Scotch Bonnet
- 3 Bell Pepper
- 2 Onion (Chopped)
- 9 cubes Vegetable Stock cube
- 2 Sweet Pepper
- 1 Cup Water (To help with the blending)
Ingredients
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Instructions
- Soak the Lentils for 30 - 45 minutes in warm water
- Chop the peppers and onion and set aside
- Blend the lentil, bell peppers, sweet peppers, onions, scotch bonnet and garlic ; till smooth consistency. (Tip: Don't blend all at once, except your blender can take it; broke my blender motor doing so - split into 2 portions and then blend separately)
- Pour mixture into large mixing bowl, and mix further either with hand mixer or wooden spoon; adding salt and pepper in the process
- Pour mixture into individual foil containers, cover, and place each container on large baking tray (It's important to cover it, otherwise you'll be baking rather than steaming)
- Add boiling water to bottom of tray and put in oven
- In oven, underneath large baking tray, put another tray of water (Optional) -Close oven and leave for 45 mins on about 180C - after that time, use one container as a test to see if cooked; it should be steady and no longer fluid
- Once ready, remove from oven and allow to cool and set before removing from container.
Recipe Notes
Nutritional Info
Per serving:
420 Cal | 67g Carbs | 29g Pro| 4g Fat|
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