Spicy Lentils with Peppers and Tomatoes

[Guest guest]

Spicy Lentils with Peppers and Tomatoes

Serving Size : 6

 

3/4 pound brown or green lentils, washed and picked over (2 cups)

6 cups water

1 bay leaf

salt

1 tablespoon olive oil

1 large onion, chopped

1 1/3 tablespoons garlic, minced or put through a garlic press

1 green pepper, seeded and finely chopped

2 hot chili peppers, seeded finely chopped

1 1/2 pounds fresh tomatoes, chopped or 1 1/2 pounds canned tomatoes,

drained

Freshly ground pepper

3 tablespoons To 4 T cilantro, chopped

Juice of 1/2 lemon, optional

 

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.

 

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.

Serves 6-8