Ingredients:
2 c. water
1 c. dry lentils
2 t. chicken boullion
2 T. olive oil
3 green bell peppers, diced
1 medium onion, diced
1/2 T. minced garlic (3 cloves)
2 T. dry parsley
1 can mushrooms
1 can tomatoes (14 oz)
1 can tomato sauce (8 oz)
2 T. soy sauce
1 t. paprika
1 t. salt
1/4 t. pepper
1T. red wine vinegar
1 T. honey
1 piece toast, diced
1/2 c. sliced almonds
1 c. mozzerella cheese
Directions:
1. Boil lentils in water and boullion in a small pot for 20 min, covered.
2. Saute oil, peppers, and onions in a large sauce pan on medium high heat until soft.
3. Stir in remaining ingredients (except cheese), cover and simmer for 10 min.
4. When lentils are done, stir them into the saucepan.
5. Top with cheese, turn off stove, and cover with lid until cheese is melted.
(adapted from Green Smoothie Girl's Lentil-Stuffed Peppers)
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