Red Lentils and Peppers

4 Feb

I recently came upon a grocery store that any foodie would fall in love with. My boyfriend and I went there on accident one day, and oh was I in heaven! The produce section alone took up 1/4 of the store. Each aisle of groceries was from a different country. The bakery would make anyone drool. And the cheese section left nothing to be desired! What a wonderful place this is. We’ve become slightly obsessed…a simple trip there could easily take over an hour of just browsing, mouth agape, heart pounding, in awe of the vast selection of international delicacies.

Red Lentils and Peppers

Aside from stocking one’s pantry with a world of flavors and ingredients, this leads to wonderful inspiration for in-the-near-future meals. Which is how I ended up cooking lentils!

Red Lentils and Peppers

A protein-packed food, lentils are versatile, varietal, and very flavorful. The perfect base for a warm meal on a below zero degree Wisconsin night. I’ve only ever eaten lentil dishes before – never cooked them myself. And conveniently, the package I found had a lovely recipe right on the back! With a few modifications and additions, here’s the recipe below. Spice it up, dress it up, and do it up to suit your preferred tastes. Enjoy!

Red Lentils & Peppers, adapted from

Serves 8-10

  • 2 C red lentils (one 16 oz package)
  • 8 C water
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 medium spice pepper, diced
  • 2-3 cloves garlic, minced
  • 1 tbsp parsley flakes
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 tbsp lemon juice
  • salt and pepper, to taste

Bring water and lentils to a boil in a large pot. Reduce heat to medium and cook covered for 30 minutes.

In the meantime, saute the onion, peppers and garlic in the oil in a pan. Continue to cook while the lentils simmer.

Once lentils are cooked, stir in the dried spices and the sautéed vegetables. Simmer uncovered for another five minutes.

Stir in the lemon juice and freshly cracked salt and pepper to taste. Spoon into bowls, garnish with parsley and paprika, and enjoy!

Do you have any lentil recipe suggestions for me? I have another bag of them, and want to try them in other preparations! Share in the comment section.


2 Responses to “Red Lentils and Peppers”

  1. Old Things R New February 4, 2014 at 8:48 am #

    We are more of the great northern beans kind of family. Just had them last night.YUM

    • xtinaluvspink February 4, 2014 at 8:49 am #

      I’d encourage you and the family to give lentils a try! They’re so versatile, and can be cooked many ways.

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