SPICY LENTILS WITH PEPPERS AND TOMATOES

Servings: 6
Ingredients:

-------------------------------JUDI M. PHELPS-------------------------------
3/4 lb Brown or green lentils;
-washed and picked over
-(approximately 2 cups)
6 c  ;water
1    Bay leaf
Salt
1 T  Olive oil
1 lg Onion; chopped
2 cl 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 lb Fresh tomatoes; seeded and
-finely chopped OR
1 1/2 lb Canned tomatoes; drain juice
Freshly ground pepper
3 T  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 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.

Per portion: 189 calories, fat 2 g, sodium 12 mg, protein 13 g,
carbohydrate 31 g, cholesterol 0. Source: Mediterranean Light by
Martha Rose Shulman.

Shared and MM by Judi M. Phelps, Moderator, alt.creative-cook and
alt.creative-cooking conferences.

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