- Preheat oven top 180°
- Sauté diced onion over a medium high heat until softened. Add curry powder, salt and pepper and lightly toast before adding tomato paste.
- Remove from heat and place in a large bowl with the lentils and diced tomato. Mix well to combine and spoon into capsicums.
- Place the tops back on the capsicums, drizzle with olive oil and place in the oven for 40 – 50 minutes or until well cooked – the capsicums should be slightly charred on the outside.
- Remove from the oven and drizzle with probiotic yoghurt and sprinkle with fresh parsley before serving.