Spicy Lentils with Peppers & Tomatoes
Yield
6 servingsPrep
25 minCook
65 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
lentils
brown or green, washed and picked over |
|
| 6 | cups |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
green bell peppers
seeded and chopped |
|
| 2 | each |
hot chili peppers
seeded, and finely chopped |
*
|
| 1 ½ | pounds |
tomatoes
fresh, seeded, finely chopped |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3 | tablespoons |
cilantro
chopped |
|
| 1 | x |
lemon
juice of 1/2 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
lentils
brown or green, washed and picked over |
|
| 1.4 | l |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt
|
*
|
| 15 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
green bell peppers
seeded and chopped |
|
| 2 | each |
hot chili peppers
seeded, and finely chopped |
*
|
| 680.4 | g |
tomatoes
fresh, seeded, finely chopped |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 45 | ml |
cilantro
chopped |
|
| 1 | x |
lemon
juice of 1/2 |
*
|
Directions
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.
Sauté over medium-low heat until the onion is tender and beginning to color.
Add the green pepper and chili peppers and sauté 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.
