Stuffed peppers with lentils

Ingredients:

• 4 cups lightly salted vegetable broth
• 1 cup dry brown or green lentils
• 3 teaspoons olive oil
• 1 cup chopped white onion
• 2 cloves garlic, crushed
• 1 tbsp. ptitim
• 4 red bell peppers
• 0.5 cup chopped fresh basil + extra for serving, optional
• 0.5 cup crumbled feta + extra for serving, optional
• 0.5 cup chopped fresh parsley
• 1/4 tbsp. chopped kalamata olives
• 2 tablespoons freshly squeezed lemon juice

Preparation:

1. Preheat oven to 200°C (400°F). Combine vegetable broth and lentils in a medium saucepan and place over medium heat. Bring to a boil, then reduce to low and cover. Simmer until lentils are tender, about 30 minutes.
2. Meanwhile, heat 2 teaspoons of olive oil in a separate saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent and tender, 5 minutes. Add the ptitim and cook, stirring frequently, until golden brown, 1-2 minutes. Add 2 cups of hot water and bring to a boil. Reduce the heat to low, cover, and simmer until the ptitim is soft, about 12 minutes.
3. Halve the peppers lengthwise and remove the seeds and membranes. Gently rub the peppers with the remaining olive oil and place them on a baking sheet. Bake until the peppers are tender, about 20 minutes.
4. Combine cooked lentils and ptitim in a large bowl along with basil, feta, parsley, Kalamata olives, lemon juice, salt and black pepper to taste.
   
   Divide the mixture among the pepper halves and sprinkle with additional basil and feta, if using.