Southwestern Lentils Time - 40 minutes
3/4 cup dried lentils - 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.
1 1/2 cups water and beef stock mixed - or whatever the package tells you
1 8 oz can red kidney beans
1 small onion
1/2 green pepper
1 medium tomato
2 cloves garlic
1 4 oz can green chilies - if you want something hotter, please do so. These are as hot as I like.
Mon mari always has jalepeños on the side
1 tbs chili powder
1 tbs olive oil
Cook the lentils in water and stock according to package directions until done. When done, turn off and let sit. Finely chop onion, pepper, garlic, tomato and chilies. 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 and garlic and sauté a few minutes, then add pepper, sauté another few minutes, then add tomatoes. Turn heat down to low and sauté until all vegetables are very tender, stirring occasionally - about 15 minutes. When lentils are done, drain any excess liquid and add to pan with vegetables along with drained and rinsed kidney beans. Add chilies 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 - 10 minutes to let flavors meld. Serve.
Cooking for Two? Or more?
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