Spicy Lentils With Peppers And Tomatoes

Recipe Ingredients

3/4 lb	340g / 11oz	Brown or green lentils - washed and picked over
6 cups	1422ml	-- water
1		Bay leaf
		Salt
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
20		Garlic - minced or put
		A garlic press
1		Green pepper - seeded and
2		Hot chili peppers - seeded
		Finely chopped
1 1/2 lbs	681g / 24oz	Fresh tomatoes - seeded and
		Chopped or
1 1/2 lbs	681g / 24oz	Canned tomatoes - drain juice
		Freshly ground pepper
3 tablespoons	45ml	To 4 T cilantro - chopped
1/2		Lemon - optional , juice of

Recipe Instructions

Combine the lentils, water, and bay leaf in a large heavy-bottomed saucepan and bring to a boil. Reduce heat, cover, and simmer 30 to 40 minutes, until the lentils are tender. Add salt to taste. Drain and retain some of the cooking liquid.

Heat the oil in a large heavy-bottomed skillet or casserole and add the onion and garlic.

Saute over medium-low heat until the onion is tender and beginning to color.

Add the green pepper and chili peppers and saute another 5-10 minutes until the pepper is tender and add the tomatoes and drained lentils.

Add a little bit of cooking liquid from the lentils if the mixture seems dry.

Simmer over medium-low heat for 15 minutes. Season to taste with more salt and pepper, stir in the cilantro and lemon juice if desired, and serve, or allow to cool and serve chilled.

This dish will keep for 3-5 days in the refrigerator.

Source:
Mediterranean Light by Martha Rose Shulman.

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