Cooked Lentil Dish with Red Onions and Roasted Peppers

• 7 ounces, weight Lentils
• 2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Water
• 1 tablespoon, 1 teaspoon, 1 pinches Olive Oil
• 2 whole Red Onions
• 1 teaspoon Ground Red Pepper
• 1 teaspoon Sumac (A Special Spice Form TurkeyDo Not Bother If You Dont Have It)
• 1/2 teaspoons Ground Cumin
• Salt To Taste
• 10 tablespoons, 7 pinches Tomato Juice
• 4 whole Roasted Red Peppers
• 1 bunch Parsley (A Handful)
• Arabic Bread, To Serve

1. Put the lentils to a boil in water for 40 60 minutes.
2. It depends on the lentils; it is ready when you can easily smash the grain with a fork.
3. When ready, drain and set aside.
4. Meanwhile, add the olive oil in a pan, put the sliced onions, cover with a lid and stew for 5 to 10 minutes on medium heat.
5. Add the spices and stir well, cook for another 2 minutes and add the boiled lentils.
6. Stir well, then add the tomato juice.
7. Lower the temperature and leave the pan uncovered until the tomato juice has evaporated.
8. Remove from the stove.
9. Cut the peppers in small pieces and chop the parsley.
10. Take a piece of Arabic bread, spread some of the lentil mixture, put diced peppers and sprinkle with chopped parsley.
11. Roll up the wrap and serve with extra roasted peppers and cut tomatoes.
12. Another option for serving is to cut the bread into four pieces, spread the ingredients over them and serve.
13. Enjoy.

weight lentils, water, olive oil, red onions, ground red pepper, if, ground cumin, salt, tomato juice, red peppers, parsley, bread

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cooked-lentil-dish-with-red-onions-and-roasted-peppers/ (may not work)