Search Ingredients A-Z Restaurants Utilities Recipesbox
Food, Cooking, Recipes
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
|
|
|
|
Directions: 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.
| Ingredients:
3/4 Pound(s) Brown or green lentils; washed and picked over (approximately 2 cups)
6 Cup(s) Garlic; minced or put through a garlic press
1 Bay leaf
1 Tablespoon(s) Tomatoes, crushed
1 large Onion; chopped
1 Green pepper; seeded and chopped
2 Hot chili peppers; seeded and finely chopped
1 1/2 Pound(s) Fresh tomatoes; seeded and finely chopped OR
1 1/2 Pound(s) Canned tomatoes; drain juice
3 Tablespoon(s) To 4 T cilantro; chopped |
|
|
|
Check some related to SPICY LENTILS WITH PEPPERS AND TOMATOES videos
Similar recipes:
|
Chicken braised with fennel & tomatoes 1. Cut the chicken into 2-inch pieces and season with salt and
pepper. Cut the fennel crosswise into thin slices.
2. Heat 2 t...
Lentils with zucchini Place lentils, water & turmeric in a pot over medium heat & bring to a
boil. Continue cooking, removing the fro...
Thick & spicy spaghetti sauce1 from loren martin Brown ground beef with onion, green pepper, celery and garlic in hot
oil in large dutch oven. Cook until meat is browne...
Curried lentils and vegetables Rinse lentils and drain.
In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic,
curry powder, gin...
Bbq baby back ribs with spicy girls’ dry rub and mop sauce Cooking Directions
To make Spicy Girls’ Dry Rub, in medium bowl combine all ingredients for the rub and stir well to blend....
Hot spicy chicken tortillas In a fry pan, heat the oil over medium flame.
Add chicken, onion, and garlic. Cook, turning, about 5 minutes, until chicken ...
Grilled eggplant towers with tomatoes and mozzerella Heat your grill to medium.
Places the eggplant slices on a large baking sheet. Brush oil over the slices. Season with salt an...
Spicy orange nuts From: Arizona Cookbook
Sift together sugar, cornstarch, spices and salt. Stir in grated peel.
Blend egg whites with o...
Spicy tofu Stir the sugar into the soy sauce and set aside.
Heat a teaspoon of the oil in a medium nonstick skillet and add the tofu. I...
Red snapper with tahini and spicy filling (samke hara) 1. Preheat oven to 200?C (or approximately 400 degrees Fahrenheit).
2. Make the filling by mincing together garlic, chilli (I...
Hungarian stuffed red bell peppers Cut off the very top part of the peppers. Chop the pepper tops finely,
omitting the stems, and save for the filling. Sead an...
Lentils and carrots with marjoram Heat oil in heavy medium saucepan over medium heat. Add onion and
saute until soft, about 8 minutes. Add carrots and ...
Grilled beef blade steaks with spicy orange marinade In a large shallow pan arrange the blade steaks in one layer and add the be
peppers . In a blender, blend the orange zes...
Spicy peanut sauce for satay In a pan, heat the thick coconut milk over low heat and cook until it
thickens and becomes oily around the edges. Increas...
Roasted potatoes with peppers 1. Preheat oven to 425F.
2. Pour 1/4 cup olive oil onto large rimmed baking sheet.
3. Cut up peppers and onion.
4. Spread pep...
Spicy winter vegetable chowder NOTE: If your taste buds prefer, you may use canned navy or kidney
beans; rinse them well and add them during the last 5 min...
Pork steaks with peppers * Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of
** There should be 1 Med Pepper of Red, Green a...
Mjaddra (lentils with rice) Clean and wash the lentils and boil them until tender. Mash and strain into
a separate pot. Add the rice, salt, and spi...
Sweet and spicy turkey loaf Preheat oven to 350. Combine ingredients, shape into loaf and place on a
rack in a shallow baking pan. Bake, uncovered, ...
Spicy lentil and tomato soup 1.Saute onions and garlic in a little of the stock until soft 2.Mix all the
spices with a little water to make a paste a...
Spicy sweet-potato sticks The potatoes should weigh a total of about 1 1/2 to 2 pounds.
Pare the sweet potatoes and cut into short sticks about 1/4...
Pakistani rice and lentils Soak the lentils in cold water to cover for 2 hours. Drain well. Combine
the lentils, rice and onions in a large casser...
Lentils and rice 1 big onion chopped & sauteed with 2 Tbsp currie powder (I confess to using
1/4 tsp. extra virgin olive oil here). ...
Macaroni, cheese and tomatoes Cook macaroni according to package directions, drain. Break up
tomatoes in their juice in a 4 cup casserole dish. Stir...
Spicy oriental spinach salad Make the dressing at least a few hours in advance to 'meld' the flavors.
Combine all the dressing ingredients and ...
Crispy chicken with parmesan tomatoes Preheat the oven to 400 Degrees F. In a small bowl, mix the bread
crumbs, chopped parsley, minced garlic, 2 ts of the ol...
Spicy rice & nuts Saute first 3 ingredients together till celery and/or onion turns
translucent. Add the next 4 ingredients and fry till ...
Vegetarian stuffed peppers Bring 2 1/2 cups salted water to boil, add 1 cup rice, cover and simmer for
45 minutes (or until all liquid is absorbed)...
Chicken in spicy orange sauce Skin and debone chicken. Heat oil in heavy skillet. Combine flour,
salt, pepper and paprika and roll chicken in mixture. R...
Spicy cheese loaf - pan-1 Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredie...
Thai-style, spicy eggplant-mushroom sauce Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips. In a...
Grilled bread with red peppers & eggplant To make the escalivada -- Prepare a hot fire in a grill or heat the broiler. Put the eggplant and red peppers on the grill or...
Chicken spicy citrus Combine all and marinade 2 hours to 2 days.
...
Spicy asian-styla pasta salad Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. ...
Cucumber-stuffed tomatoes Remove stems from tomatoes. Cut thin slice off bottom of each tomato. With small spoon or melon baller, carefully hollow out ...
Grilled pizza with pesto, tomatoes & feta Instructions
1. Heat grill to medium-high
2. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll ...
Lamb shanks with lentils From "The Complete Book of Greek Cooking," edited by Katherine R.
Boulukos (Harper-Collins).
In a large ski...
Lentil stuffed peppers Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add
peppers & cook for 3 to 5 minutes till gold...
Spicy italian patties Combine Tomato Sauce, 1 t. Italian Seasoning
&
1/8 t. Salt in A Small
Saucepan. Cover
&
Cook Over Medium Heat Until ...
Pasta with sausage, tomatoes, and cream 1. Heat oil in large skillet, cook sausage with pepper until no longer pink.
2. Add onion and garlic and cook.
3. Add tomatoe...
|
Loading...
|
|
::