Spicy Lentils with Peppers and Tomatoes

• 3/4 pound lentils brown or green, washed and picked over
• 6 cups water
• 1 each bay leaves
• 1 x salt
• 1 tablespoon olive oil
• 1 large onions chopped
• 2 cloves garlic minced
• 1 each green bell peppers seeded and chopped
• 2 each hot chili peppers seeded, and finely chopped
• 1 1/2 pounds tomatoes fresh, seeded, finely chopped
• 1 x black pepper freshly ground
• 3 tablespoons cilantro chopped
• 1 x lemon juice of 1/2

1. Combine the lentils, water, and bay leaf in a large heavy-bottomed saucepan and bring to a boil.
2. Reduce heat, cover, and simmer 30 to 40 minutes, until the lentils are tender.
3. Add salt to taste.
4. Drain and retain some of the cooking liquid.
5. Heat the oil in a large heavy-bottomed skillet or casserole and add the onion and garlic.
6. Saute over medium-low heat until the onion is tender and beginning to color.
7. Add the green pepper and chili peppers and saute another 5 to 10 minutes until the pepper is tender and add the tomatoes and drained lentils.
8. Add a little bit of cooking liquid from the lentils if the mixture seems dry.
9. Simmer over medium-low heat for 15 minutes.
10. 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.
11. This dish will keep for 3 to 5 days in the refrigerator.

water, bay leaves, salt, olive oil, onions, garlic, green bell peppers, hot chili peppers, tomatoes, black pepper, cilantro, lemon juice

Taken from recipeland.com/recipe/v/spicy-lentils-peppers-tomatoes-46159 (may not work)