Spicy Lentils With Peppers and Tomatoes

[Guest guest]

Spicy Lentils With Peppers and Tomatoes

 

3/4 lb. brown or green lentils, washed and picked

over, approximately 2 cups

6 cups water

1 bay leaf

salt

1 tbsp. olive oil

1 large onion, chopped

2 clove garlic, minced or put through a garlic press

1 green pepper, seeded and chopped

2 hot chili peppers, seeded and finely chopped

1 1/2 lbs. fresh tomatoes, seeded and finely chopped

or 1 1/2 lbs. canned tomatoes, drain juice

freshly ground pepper

3 to 4 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 to 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 to 5 days in the

refrigerator.

Serves 6 to 8.