Easy, healthy, cheap, delicious: this recipe has it all!
Lentils with Tomatoes
1 quart (4 cups) water
1 cup dry green or brown lentils, picked through and rinsed
3 Tbs olive oil
1 large red, orange, or yellow sweet pepper, chopped
1 medium-large onion, chopped
2 cloves garlic, chopped
1 can 540 mL (approx 18 oz) canned diced tomatoes
salt and pepper to taste
crushed chilies to taste (optional)
Bring water to boil and stir in lentils. Lower heat and simmer for 20 minutes.
Heat olive oil in a large skillet over medium heat. Add onions, peppers, and garlic; cook, stirring until softened. Mix in tomatoes, salt, pepper, and chilies, if using. Stir in lentils, reduce heat, and simmer 20 minutes, or until lentils are tender.
Serve with rice or bread, if desired. (Tip: Cook rice while mixture is simmering. When rice is ready, stir in about a teaspoon of butter. Mix well and serve.)
Serves 3 to 4 as a main dish
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| Our local store had these small sweet peppers, so I used the equivalent of one large bell pepper. |
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| Canned tomatoes are a good choice because they tend to be on the acidic side, and lentils love acid. |
Feel free to share any questions in the comments. And if you make this, let me know how it turned out. And don't forget to get my books (links follow)!
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Cheers,
Aspasia
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All photos by Whimsy Bower/Aspasia S. Bissas
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