| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans, Middle east |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
JUDI M. PHELPS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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