RECIPES

Makes 6

• 1 cup NuVitality Fine Bourghal
• 1 cup lentils
• 750g passata
• 1/3 cup extra virgin olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 cups vegetable stock
• 1 cup water
• ¼ cup continental parsley, chopped

1. Place oil, onion and garlic into a large saucepan and sauté for ten minutes.
2. Add bourghal, lentils, passata, parsley, water and stock. Simmer for 30-40 minutes on low.
3. Preheat oven to 180 degrees Celsius.
4. Fill each capsicum with bourghal mixture, replace the top of the capsicum and carefully stand the capsicums up in a baking dish.
5. Bake for 1 hour or until the capsicums are tender.
6. Serve.