Red Lentils with Peppers |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | ||||||||||||
| INGREDIENTS: | ||
| 2 tablespoons extra virgin olive oil | 2 cups onion, cut into small dice | 3 garlic cloves, minced |
| 1 tablespoon peeled minced fresh ginger | 2 jalapeno peppers, preferably red, stemmed, seeded, and minced | 1 teaspoon paprika |
| 2 tablespoons tomato paste | 2 cups red lentils, sorted and washed | 4 cups water |
| salt and freshly ground black pepper | 1 teaspoon lemon juice | |
| 1 | Warm the oil in a medium saucepan. Add the onion, garlic, ginger, and jalapenos and saute over medium-low heat for about 10 minutes, until the onion is softened. Add the paprika and tomato paste and stir to combine. |
| 2 | Add the lentils and water, cover, and bring to a boil. Stir in 1-3/4 teaspoons salt, lower the heat, and cook, partially covered, for 20 minutes, until the lentils have melted down. Stir the lentils frequently to prevent sticking. Sprinkle with black pepper and stir in the lemon juice. Taste and adjust the salt if necessary. |