Spicy Lentils with Peppers & Tomatoes
Submitted by murphy
Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.
YIELD
6 servingsPREP
25 minCOOK
65 minREADY
90 minLentils, peppers, and tomatoes come together in this versatile dish that works hot as a main course or chilled as a salad.
The lentils cook until tender but not mushy, then get tossed with sautéed peppers, fresh tomatoes, and a hit of hot chilies for a dish with substance and spice.
Cilantro and lemon juice brighten everything at the end, turning simple pantry staples into something you’ll crave all week.
Kitchen Tips
- Use brown or green lentils, not red, as they hold their shape better during cooking
- Reserve lentil cooking liquid to moisten the dish if it seems dry after mixing
- Adjust chili peppers to your heat tolerance, start with one and add more
- This keeps 3-5 days refrigerated and actually tastes better the next day
Ingredients
Directions
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.
Sauté over medium-low heat until the onion is tender and beginning to color.
Add the green pepper and chili peppers and sauté another 5 to 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 to 5 days in the refrigerator.
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