Spicy Lentils with Peppers and Tomatoes
| Yield: | 6 Servings |
| Categories: | Beans, Middle Eastern |
| 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 | tb | 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 | tb | To 4 T cilantro; chopped |
| Juice of 1/2 lemon; optional |
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