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|Lentils with Tomatoes|
"A Middle Eastern dish with a deliciously easy taste. Serve with rice, couscous, or some thing you want."
- 1 quart water
- 1 cup dry lentils
- three tablespoons olive oil
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 2 1/2 cups peeled, seeded, and chopped tomatoes
- salt and pepper to flavor
|Prep : 15M||Cook : 4M||Ready in : 1H30M|
- In a pot, bring the water to a boil, and stir in the lentils. Reduce warmness, and simmer 20 mins; drain.
- Heat the olive oil in a large skillet over medium warmness, and saute the inexperienced bell pepper and onion till soft. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, lessen warmness, and simmer 25 to 30 minutes, till the lentils are soft.
- Reynolds® Aluminum foil can be used to maintain meals moist, cook it flippantly, and make easy-up easier.
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