Tuesday, February 19, 2008

Lentils and Peppers

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My mom's sick, and I wanted a nice, easy, simple dinner that would be hearty without being too heavy since she wasn't very hungry. I also wanted to use the baby peppers in the fridge that were going bad. I had no expectations for the dinner, and even though it took a lot longer to make than I expected (well, not longer, but I thought I'd have time to sit down and do some homework while the lentils were cooking), it turned out nice. And then Mom went to bed. I still have to do my homework though...

Stewed Lentils with Sweet Peppers
serves 2 to 3

2/3 cup dried lentils
1/2 teaspoon salt
1/4 teaspoon pepper
pinch nutmeg
pinch allspice
pinch crushed red pepper
1/8 teaspoon dried rosemary
2 garlic cloves, chopped
1 small tomato, chopped

for pepper topping:
2 bell peppers, cut into thin strips
1/2 white onion, thinly sliced
2 teaspoons olive oil

yogurt, for serving

Bring lentils, spices, and enough water to cover by an inch to a boil in a saucepan. Reduce heat and let simmer, covered, 35 minutes or until tender. Add tomatoes and garlic and cook until most liquid has evaporated.

Meanwhile, coat a rimmed baking sheet with cooking spray. Toss peppers and onion slices with oil and bake in a 425ºF oven for 10-15 minutes, stirring once, or until starting to brown at the edges.

To serve, portion lentils into bowls, top with a dollop of yogurt, and roasted vegetables and enjoy.

1 comment:

Sophie said...

This looks yummy! Love the idea of a dollop of yogurt on the top - I thought it was melted cheese when I saw the pic