1 cup red lentils (yellow can also be used)
About 3 cup water
1 onion chopped fine
2 tbsp Olive oil
1 med tomato chopped
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic minced fine
4 – 5 hot green peppers chopped fine

Cook the lentils in water until soft. In separate saucepan place saute onion, garlic and peppers in olive oil until soft. Add tomato and cook gently. Add seasonings to taste. Add the onion mixture to the cooked lentils and heat thoroughly to mingle flavors.

Serve hot or cold with pieces of flat bread for dipping; or fill the pocket of Pita bread for a sandwich.

You can vary the “heat” of this dish by the kind of peppers you choose. I like it hot so I use Habanero or Serrano chiles.

This recipe was contributed by Ailsa from the Radiant Recovery Community Forum.