Spicy Lentils with peppers and Tomatoes

This recipe by Martha Rose Shulman from her book Mediterranean Light is a favorite of mine. I used french lentils and watched the cooking time so they would not overcook

Makes 6 to 8 servings

1/4 pound (2 cups) brown or green lentils, washed and picked over
6 cups water
1 bay leaf
salt
1 tablespoon olive oil
1 large onion
2 garlic cloves, minced or put through a press
1 green pepper, seeded and chopped...I used a red one
2 hot chili peppers, seeded and finely chopped
1 1/2 pounds ripe fresh or canned tomatoes (without juice), peeled and sliced
freshly ground pepper
3 to 4 tablespoons chopped cilantro (to taste)
juice of 1/2 lemon (optional)

Combine the lentils, water and bayleaf 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 to 10 minutes, until the pepper is tender, and add the tomatoes and drained lentils.

Add a little bit of the 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.

I am now using a vacuum packaging machine which allows me to keep things longer. I also freeze some of them in the bag and re-heat by boiling the bag..make sure to label and date the bags if you do this!

Per Portion

Calories 189
Fat      2G
Sodium 12 MG
Protein   13G
Carbohydrate  31G
Cholesterol     0G