Search
by Ingredient

Spicy Lentils with Peppers & Tomatoes

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

6 servings

Prep

25 min

Cook

65 min

Ready

90 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
¾ pound lentils
brown or green, washed and picked over
Camera
6 cups water
Camera
1 each bay leaves
* Camera
1 x salt
* Camera
1 tablespoon olive oil
Camera
1 large onions
chopped
Camera
2 cloves garlic
minced
Camera
1 each green bell peppers
seeded and chopped
Camera
2 each hot chili peppers
seeded, and finely chopped
* Camera
1 ½ pounds tomatoes
fresh, seeded, finely chopped
Camera
1 x black pepper
freshly ground
* Camera
3 tablespoons cilantro
chopped
Camera
1 x lemon
juice of 1/2
* Camera

Ingredients

Amount Measure Ingredient Features
340.2 g lentils
brown or green, washed and picked over
Camera
1.4 l water
Camera
1 each bay leaves
* Camera
1 x salt
* Camera
15 ml olive oil
Camera
1 large onions
chopped
Camera
2 cloves garlic
minced
Camera
1 each green bell peppers
seeded and chopped
Camera
2 each hot chili peppers
seeded, and finely chopped
* Camera
680.4 g tomatoes
fresh, seeded, finely chopped
Camera
1 x black pepper
freshly ground
* Camera
45 ml cilantro
chopped
Camera
1 x lemon
juice of 1/2
* Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 457g (16.1 oz)
Amount per Serving
Calories 25610% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 14g 14%
Dietary Fiber 20g 78%
Sugars g
Protein 33g
Vitamin A 21% Vitamin C 59%
Calcium 6% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe