Categories: Beans, Middle east 
      Yield: 6 servings 
  
-------------------------------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 T  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 T  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.