Author Notes
After finding a surplus of lentils in the pantry (of which I am slowly trying to clean out), I decided to incorporate them with some spices and vegetables in the crisper drawer! —mtlabor
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Ingredients
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1/2 cup
french green lentils
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1
onion, finely chopped
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1
tomato, chopped
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1/4 teaspoon
tumeric
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1/4 teaspoon
cayenne pepper
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juice from 1 lemon
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salt and pepper, to taste
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1 tablespoon
olive oil
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1 tablespoon
garam masala
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1
red bell pepper, seeded and chopped
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1
white/yellow bell pepper, seeded and chopped
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1 cup
chicken stock
Directions
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In a medium pot, add lentils and cover with water. Stir in tomatoes and tumeric. Bring to a rolling boil and simmer until the lentils are soft and cooked, about 30 minutes.
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Heat olive oil in a large skillet under medium high heat until hot. Add bell peppers and onions. Cook until starting to soften, about 5 minutes. Add garam masala and stir until fragrant, about 1 minute. Season with salt, cayenne pepper, and lemon juice. Add lentil mixture and chicken stock. Bring to a slow boil and simmer for about 10 mins.
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Serve with steamed rice.
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