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The Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/2 cup of green lentils per serving, so it is likely tolerated by many. If you prefer to always avoid green lentils, please tap it and change its rating to Red.








Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.


Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.


Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.



Combine the rinsed lentils and 1 1/2 cups water in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 20–22 minutes, until the lentils are tender but still hold their shape. Drain any excess water and set aside.
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Drizzle lightly with olive oil and season with a pinch of salt.
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