📖 Instructions

1. First, let's prepare the lentils. Rinse 1 cup of red lentils under cold water until the water runs clear. This removes any impurities and ensures they cook evenly.
2. In a medium saucepan, combine the rinsed lentils with 2 cups of vegetable broth or water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender and have absorbed most of the liquid. Don't overcook them, you want them to have a little bite, you know?
3. While the lentils are cooking, let's get our aromatic base ready. Heat 2 tablespoons of coconut oil in a large skillet or pan over medium heat. I like to use coconut oil because it adds a subtle sweetness, but you can also use olive oil if you prefer.
4. Add 1 finely chopped medium onion and cook until softened and translucent, about 5 minutes. Stir occasionally to prevent burning. No one likes burnt onions!
5. Next, add 2 cloves of minced garlic and 1 inch of grated ginger to the skillet. Cook for another minute until fragrant. The aroma at this point is just divine!
6. Now it's time to add the spices. Stir in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of cayenne pepper (or more, to taste, if you like it spicy!), and 1/2 teaspoon of garam masala. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. Be careful not to burn them; burnt spices can ruin the whole dish.
7. Once the lentils are cooked, drain any excess liquid and add them to the skillet with the spices and onions. Stir well to combine.
8. Stir in 1/2 cup of coconut milk to the lentil mixture. This adds richness and creaminess to the filling. Simmer for another 5 minutes, allowing the flavors to meld together. Taste and season with salt and pepper as needed.
9. Now, let's prepare the bell peppers. Preheat your oven to 375°F (190°C).
10. Cut 4 medium bell peppers in half lengthwise. Remove the seeds and membranes. Place the bell pepper halves, cut-side up, in a baking dish. If they wobble you can trim off the very bottoms to help them sit straight.
11. Spoon the lentil mixture evenly into each bell pepper half, mounding it slightly. Be generous with the filling; you want each bite to be packed with flavor.
12. Pour 1/4 cup of vegetable broth or water into the bottom of the baking dish. This will help steam the peppers and keep them moist.
13. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the bell peppers are tender and slightly softened.
14. Remove the baking dish from the oven and let it cool slightly.
15. Drizzle each stuffed bell pepper with a little extra coconut milk before serving. Garnish with fresh cilantro or toasted cashews, if desired. Serve warm and enjoy!