Red Lentils over Pilaf
- 1 stalk celery, diced finely
- 1 medium onion, diced finely
- 1/2 red bell pepper, diced finely
- 1/2 cup of diced carrot
- 1 large clove garlic, chopped (about 2 T)
- 1/4 cup diced tomato
- 3/4 cup red lentils
- 4 cups water
- 1 T tomato paste
- onion powder
- garlic powder
- chili powder
- 1 bay leaf
- hot sauce
- Heat 2 T olive oil in a saucepan over medium-high heat.
- Add the chopped onion and celery and saute for 2 minutes.
- Add the bell pepper, carrots and garlic, stirring well.
- After 5 minutes or so, when the vegetables have softened significantly, add the tomato and stir well.
- Add the red lentils, turn the heat to high and add the water, the tomato paste and the spices.
- Bring to a boil, then reduce heat to medium-low, keep covered and let simmer for 30 minutes.
- Taste and adjust seasoning. Here's where I add the hot sauce.
- Simmer uncovered another 15 minutes until the lentils are no longer crunchy. You may add more water if you prefer a more stew-like consistency, but I prefer it with a texture more like dhal. I even sometimes use a potato masher and smash the lentils a bit.
- Serve over rice or pilaf of your choice.
- See this post for my pilaf technique.