• 1 cup lentils
• 8 cups water
• 1 onion, minced
• 1 green pepper, minced
• 3 pimentos (or smoked paprika)
• 4 TBS oil
• 2 cups diced tomatoes
• salt and pepper to taste

1. Rinse lentils and cook in boiling salted water for 20 minutes until tender. Drain.
2. Saute onion, green pepper and pimentos/paprika in oil. Add tomatoes, salt, and pepper.

• Add drained lentils and cook another 30 minutes uncovered on low. Serve hot.

source: Healthy Syrian and Lebanese Cooking, Helen Corey

tags: vegetarian, vegan, pareve