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Spicy Lentils with Peppers and Tomatoes
Serving Size : 6

3/4 pound brown or green lentils, washed and picked over (2 cups)
6 cups water
1 bay leaf
1 tablespoon olive oil
1 large onion, chopped
1 1/3 tablespoons garlic, minced or put through a garlic press
1 green pepper, seeded and finely chopped
2 hot chili peppers, seeded finely chopped
1 1/2 pounds fresh tomatoes, chopped or 1 1/2 pounds canned tomatoes, drained
Freshly ground pepper
3 tablespoons 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

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


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