- red peppers (medium size) - 11;
- French green lentils - 200 g .;
- dried Shiitake bio-mushrooms - 10 g. (70 g. fresh);
- leeks - 1 stick;
- carrots – 2 pcs;
- 2 celery stalks;
- olive oil - 60 ml.;
- 1 teaspoon of mint;
- salt and pepper;
Boil the lentils until almost ready. Stew the finely chopped celery, carrot, leeks and mushrooms. When they soften, add the drained lentils. Season with salt, pepper and mint. Wash and squeeze the peppers, fill them and bake until ready in a preheated 200 degree oven.
Enjoy your meal!