Heat 2 tablespoons extra virgin olive oil in a skillet, add 1 large onion (chopped) and fry it for 3 minutes.Add 1 cup rice, 3 cloves garlic (pressed), ½ teaspoon cumin,½ teaspoon turmeric, ¼ teaspoon red pepper flakes, and fry for 60 - 90 seconds while stirring.
Stir in 2 cups vegetable broth, 1 can (15 oz) lentils (drained and rinsed), 1 can (15 oz) diced tomatoes, 1 teaspoon salt, and ¼ teaspoon black pepper.
Simmer for 10 minutes, stirring occasionally. Turn heat off, add ½ cup parsley (chopped), taste and adjust for salt. The rice should be half cooked.
STUFF THE BELL PEPPERS
Preheat oven to 350°F or 180°C.Cut 4 medium bell peppers in half lengthwise. Spoon out seeds and white membrane.Season each pepper with a pinch of salt, then fill them with the rice mixture.
Arrange them on a baking tray and bake at 350°F or 180°C for about 30 minutes or until the peppers are fork tender.If the filling starts to char, cover the peppers with aluminum foil.Transfer onto a serving platter and serve with a sprinkleofparsley, a squeeze of fresh lemon juice, caramelized onions (optional), and yogurt tahini sauce(optional).