Lentil and tomato stew

    Lentil and tomato stew

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    About this recipe: A Middle Eastern dish with a deliciously simple taste. Serve with rice or couscous.

    Serves: 4 

    • 1L (1 3/4 pints) water
    • 200g (7 oz) dried lentils
    • 3 tablespoons olive oil
    • 1 medium green pepper, chopped
    • 1 medium onion, chopped
    • 500g (1 1/4 lb) tomatoes - peeled, seeded and chopped
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. In a pot, bring the water to the boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
    2. Heat olive oil in a large frying pan over medium heat, and sauté the green pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.
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