Sweet Peppers & Lentils with Cashews, Yogurt, & Mint
Mediterranean Diet

Sweet Peppers & Lentils

with Cashews, Yogurt, & Mint

Group Created with Sketch. 35 min
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600 Calories Or Less
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Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving
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In this vibrant dish, we’re tossing hearty green lentils with sweet peppers and onion cooked in tomato paste and tomato chutney—itself a combination of sweet tomatoes, tart tamarind, spicy chiles, and more. We’re serving it all over a layer of tangy sheep’s milk yogurt, then topped with a fried egg.

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Sweet Peppers & Lentils with Cashews, Yogurt, & Mint
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Cook the lentils:
1 Cook the lentils:

Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain and rinse the lentils under warm water, then return to the pot.

Prepare the ingredients & season the yogurt:
2 Prepare the ingredients & season the yogurt:

While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice the peppers lengthwise. Peel and roughly chop the garlic. Pick the mint leaves off the stems; discard the stems. Roughly chop the cashews. In a bowl, combine the yogurt and a drizzle of olive oil; season with salt and pepper to taste.

Cook the vegetables:
3 Cook the vegetables:

While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the tomato paste; cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the tomato chutney and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thickened. Season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

Fry the eggs:
4 Fry the eggs:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked vegetables to the pot of cooked lentils; stir to combine. Season with salt and pepper to taste. Divide the seasoned yogurt between 2 dishes; spread into an even layer. Top with the finished lentils and fried eggs. Garnish with the chopped cashews and mint leaves (tearing just before adding). Enjoy!

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Cook the lentils:
1 Cook the lentils:

Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain and rinse the lentils under warm water, then return to the pot.

2 Prepare the ingredients & season the yogurt:

While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice the peppers lengthwise. Peel and roughly chop the garlic. Pick the mint leaves off the stems; discard the stems. Roughly chop the cashews. In a bowl, combine the yogurt and a drizzle of olive oil; season with salt and pepper to taste.

Prepare the ingredients & season the yogurt:
Cook the vegetables:
3 Cook the vegetables:

While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the tomato paste; cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the tomato chutney and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thickened. Season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

4 Fry the eggs:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Fry the eggs:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked vegetables to the pot of cooked lentils; stir to combine. Season with salt and pepper to taste. Divide the seasoned yogurt between 2 dishes; spread into an even layer. Top with the finished lentils and fried eggs. Garnish with the chopped cashews and mint leaves (tearing just before adding). Enjoy!