Spicy Lentils With Peppers And Tomatoes

Serving Size : 6
Ingredients

for prepare Spicy Lentils With Peppers And Tomatoes

:

Amount	Measure	Ingredient - Preparation Method
3/4	pound	brown or green lentils - washed
and picked over spicy lentils with peppers and tomatoes
6	cups	- water
1		bay leaf
salt spicy lentils with peppers and tomatoes
1	tablespoon	olive oil
1	large	onion - chopped
20	milliliters	garlic - minced or put
a garlic press spicy lentils with peppers and tomatoes
1		green pepper - seeded and
2		hot chili peppers - seeded
finely chopped spicy lentils with peppers and tomatoes
1 1/2	pounds	fresh tomatoes - seeded and
chopped or spicy lentils with peppers and tomatoes
1 1/2	pounds	canned tomatoes - drain juice
freshly ground pepper spicy lentils with peppers and tomatoes
3	tablespoons	to 4 T cilantro - chopped
1/2		lemon - optional , juice of

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. Sautй over medium-low heat until the onion is tender and beginning to color. Add the green pepper and chili peppers and sautй 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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