Lentils with fried lemon & black pepper

Discovered this by accident, as I spilled too much black pepper into a lentil dish. Result was delicious.
1 cup green lentils
4 cups water
Oil for frying (I use canola).
1 or 2 sliced tomatoes, large slices
1 sliced bell pepper (green, red, whatever).
1 Sliced lemon, pips removed. Keep peel on lemon! (wash well before slicing).
1 tablespoon (yes) ground black pepper
1 tablespoon tomato paste
1 clove of garlic, crushed.
Pinch of cumin seeds
Boil lentils in water. Reduce heat to low, cook lentils until soft (30 mins or so). Drain well.
In saucepan, heat oil, add cumin seeds & garlic; stir until garlic begins to brown.
Add bell pepper, tomato & lemon. Stir over medium heat for 3-5 minutes. Add lentils, black pepper & tomato paste. Stir.
Once boils, lower heat. Stir occasionally for 5 minutes, then let simmer for another 5.  Serve with rice.


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One Response to “Lentils with fried lemon & black pepper”

  1. […] You can find the recipe on this blog, which is normally dedicated to such mundane topics as computational biology: Byte Sized Biology. […]