How To make Spicy Lentils with Peppers& Tomatoes
JUDI M. PHELPS:
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
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.
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Yiayia’s Greek Recipe | Fakes: Lentils Soup
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This classic Stuffed Peppers recipe is a hearty, healthy, and flavorful recipe that the whole family will love. Colorful bell peppers stuffed with beef, rice, and tomatoes, then topped with mozzarella cheese and baked until perfectly tender, these stuffed bell peppers are the perfect weeknight dinner.
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YiaYia's Greek Recipe | YEMISTA (Stuffed Peppers & Tomatoes)
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This chickpea soup recipe is a take on the Moroccan Harrira soup but vegetarian. Any type of legume can be added to the soup such as lentils & fave beans.
Ingredients:
- Vegetable Oil 2 Tbsp
- 1 Medium Red Onion diced
- 1 Celery stick diced
- 1 Carrot diced
- 3 Cloves Garlic diced
- Cumin Powder 1tsp
- Curry Powder 1tsp
- Tomato Paste 2tsp
- 1 Can Crushed Tomatoes
- Vegetable Stock 2 Cups
- Chickpeas 2 1/2 Cups
- Vermicelli Pasta 1/2 Cup
- Salt & Pepper to taste
Sauté the onions and celery for 5 minutes, then add carrots and garlic and mix for few minutes.
Mix in the ground spices. Add in tomato paste and crushed tomatoes and let it boil. Blend using a hand mixer until almost smooth.
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Dolma is a popular Armenian dish that can be made with a variety of vegetables. Stuffed peppers, zucchini, eggplants, etc. are all examples of dolma. You can also stuff them with ground beef or any meat you would like. For this recipe, I am making a vegan and vegetarian version. They are very similar to stuffed grape leaves! Enjoy this recipe ????
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