ClarityMainModerateVegetarianDairy FreeGluten Free
Lentil Bell Pepper Stack With Tulsi Gremolata
A slow carbohydrate main that layers roasted peppers, lentils and a herb infused crunch for steady mental clarity
20 prep35 cookServes 4540 kcal per serving
The Story
This stack is architecture for clarity. Roasted bell peppers become the vessel for herbed lentils while toasted almond and pumpkin seed gremolata adds both texture and mineral rich depth.
A slow carbohydrate core with legumes sustains glucose and mood while plant fats from olive oil and avocado support hormonal signaling. Tulsi infusion lifts the palate and invites calm focus.
Ingredients
- Bell Peppers3 large assorted halved and seeded
- Cooked Green Or Brown Lentils2 cups
- Broccoli Florets1 and a half cups chopped and roasted
- Avocado1 diced
- Olive Oil3 tablespoons
- Tulsi Leaves2 tablespoons lightly chopped
- Almonds3 quarters cup toasted and chopped
- Pumpkin Seeds1 third cup toasted
- Shredded Coconut2 tablespoons toasted
- Fresh Lemon Juice2 tablespoons
- Black Pepper To Taste
Method
- 1Roast bell pepper halves at two hundred degrees Celsius or four hundred degrees Fahrenheit until charred and tender then cool slightly
- 2Toss broccoli with a tablespoon of olive oil and roast until edges caramelize
- 3Fold warm lentils with roasted broccoli, lemon juice, olive oil and chopped tulsi
- 4Fill each roasted pepper half with the lentil mixture and top with diced avocado
- 5Pulse almonds, pumpkin seeds and coconut in a food processor until coarse and sprinkle the gremolata over the stacks for a crunchy finish
Nutrition
Per serving
28g
Protein
50g
Carbs
26g
Fat
Calories540
Fibre15g
Sugars8g
Vitamins
Vitamin A1600 IU
Vitamin C85 mg
Minerals
Iron5.0 mg
Magnesium140 mg
Utensils
OvenBaking SheetMixing BowlFood ProcessorSpatula
This way of cooking
Hormonal Equilibrium
Endocrine balance, cortisol, steady energy.
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