Yield: 4 servings
|1 medium||Green pepper; chopped|
|1 medium||Yellow bell pepper; chopped|
|2||Stalks celery; sliced|
|1 medium||Onion; chopped|
|1 medium||Red onion; chopped|
|4||Cloves garlic; minced|
|1¼ cup||Fat free vegetable broth|
|⅛ teaspoon||Powdered saffron; OR|
|½ teaspoon||Ground turmeric|
|2 mediums||Tomato; seeded and chopped|
|1 cup||Frozen peas; thawed|
|¼ cup||Snipped fresh parsley of cilantro|
In Dutch oven, sprayed with cooking spray, cook the green pepper, yellow pepper, celery, onion, red onion, and garlic, till tender but not brown.
Rinse lentils. Add lentils, broth, and saffron or turmeric to the pepper mixture. Bring to a boil: reduce heat. Cover and simmer for 20 to 30 minutes or until lentils are tender and liquid is absorbed. Stir in Tomatoes, peas, parsley, and any other additions. Heat through. Season to taste before serving.
Serving Ideas : serve over rice or as a side dish.
NOTES : this recipe originally called for 2 Tablespoons of oil which I don't use. It also calls for ⅓ cup each of black olives and stuffed green olives which would add 2⅖ grams of fat. With out the olives it had 1⅒ grams of fat that I think comes from the peppers.
Recipe by: Better Homes and Gardens Vegetarian Recipes for Today Posted to fatfree digest by "Dawn" <oselot@...> on Sep 9, 1998, converted by MM_Buster v2.0l.