Lentils with Tomatoes
Ingredients
- 1 quart water
- 1 cup dry lentils
- 3 tablespoons olive oil
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 2.5 cups peeled, seeded, and chopped tomatoes
- salt and pepper to taste
- cayanne powder, garlic powder, white pepper, sea salt, and cumin
Directions
- In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
- Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt, pepper, etc. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.
From Allrecipes, via SvenGodtvisken? with modifications (02 April 2007 AIM conversation).
MattisManzel?: I have no idea about the global dryness of dryed lentils except for Germany and Italy. Dryed lentils here in Europe are so dry, they won’t get “tender”, even if you cook them for hours. You absolutely have to put them in a bowl of water best a whole day before and let them swell. Just my 0.02 Euro.
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