Southwestern Lentils

Total time: 40 minutes
   I had something similar to this in a restaurant in San Antonio, Texas.  I don't remember the name, and I never got the recipe.  This is as close as I get to a return trip.  Make them as hot as you like.  I use the tiny, green lentils de Puy, but you can use the larger brown ones.  Do not use the red ones, they get too mushy..

 Ingredients:

• 2/3 cup dried lentils
• 1 1/2 cups water and beef stock mixed - or whatever the package tells you
• 1/2 onion
• 1/2 red bell pepper
• 3oz (90gr) cherry tomatoes  or 1 regular tomato
• 2 cloves garlic
• 4oz (125gr) chopped green chiles, drained - if you want something hotter... feel free
• 2 tsp chili powder
• 1 tbs olive oil

 Instructions:

• Cook the lentils in water and stock according to package directions until done.  Drain if needed. 
• Finely chop onion, pepper. 
• Mince garlic. 
• Cut tomatoes into quarters. 
• Heat oil in medium skillet over medium heat. 
• When hot add chili powder and sauté for 1 minute, stirring constantly - this releases more flavors. 
• Add onion, garlic and sauté a few minutes. 
• Add red pepper, sauté another few minutes, then add tomatoes. 
• Turn heat down to very low and sauté, uncovered, until all vegetables are very tender, stirring occasionally - about 15 minutes. 
• Add lentils, drained chilis and stir to combine. Taste. 
• This is where I stop but you may add more chili powder, chilies or hot sauce to taste. 
• Cover and let simmer over low heat for 5 minutes to let flavors meld.  Serve.