Nadia's Red Lentils

Nadia is my friend from UCI rowing. She gave me this yummy recipe:

Here is a recipe I created and used to make all the time when I was in London. It warmed me up and reminded me of home when it got cold!

Mexican-style Red Lentils

1 small yellow onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1-2 garlic cloves (minced)
2 Tbsp olive oil
2 Tbsp tomato paste
1 Bay leaf
1 Tbsp chili powder
1/2 tsp ground cumin
1/2 tsp black pepper
1 tsp oregano
1/2 tsp salt (or to taste)
1/4 tsp crushed red pepper flake
1-1/2 cup red lentils
3 Tbsp fresh cilantro (optional)

1. In a large pot, sautee everything (except the lentils and the cilantro) in olive oil until the veggies are soft... about 8-10 mins.
2. Add lentils and cover with water (just so all the lentils are covered).
3. Cook for 30-35 mins on med-high heat until lentils are tender.
4. Stir in the fresh cilantro at the end.

It is good as a soup or with corn chips or crusty bread!