Ingredients
Scale
- 2 bell peppers
- 1– 2 jalapenos
- 1 teaspoon olive oil
- 3 cloves of garlic
- 1 small onion, peeled & chopped
- 14 – 15 oz. tomatoes (fresh garden or canned)
- 5 cups water
- 2 bay leaves
- 1 cup dry lentils
- 2 3-oz. sausages, sliced and roughly chopped (I used chicken sausages, habanero w monterey jack flavor)
- 3 Tablespoons fresh herbs (basil, rosemary, thyme, tarragon, oregano)
- 4 teaspoons chicken Better than Bouillon
- 1 teaspoon curry powder
- Salt & pepper, to taste
Instructions
- Preheat the oven (or toaster oven) to 400 F, set the peppers on a baking sheet and, on an upper shelf of the oven, cook for 10 – 20 minutes or until the skins are browned, turning to brown all sides of the peppers. Set the peppers aside.
- While the peppers are roasting, heat a large saucepan over medium heat, add the olive oil, onions and garlic and sautee until the onion is soft.
- Stir in the tomatoes, water, and lentils. Bring to a boil, then reduce the heat to a simmer, cover and cook for about 30 minutes or until the lentils are completely soft, stirring occasionally.
- When the peppers are cool enough to touch, pull off the peels, chop and stir them into the pot.
- When the lentils are soft, add the sausages, herbs, better than bouillon, and curry powder. Heat for a couple minutes longer until all the ingredients are good and hot. Add salt & pepper, if needed, to taste.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.