Lentils with Garlic and Tomatoes

Lentils make a nice change from beans. They cook more quickly and have a delightful texture. I made this lentil stew the other day and served it with steamed greens, braised turnips, and roasted squash.

Lentils, like all legumes, help lower cholesterol and are full of beneficial fibers.

This recipe comes from A Taste of Africa by Tebereh Inquai.

I plundered my freezer for garden tomatoes I'd frozen last summer (see how I did it here), and also the serrano peppers I'd frozen in the same way. Canned chiles and tomatoes could be used instead.

Lentils with Garlic and Tomatoes
2 tbsp cold-pressed organic canola oil
6 cloves finely-chopped garlic
2 medium tomatoes, chopped
1 cup brown lentils
1 tsp salt
1 tsp pepper
1 inch piece of fresh ginger, grated
2 fresh green chiles, seeded and diced
2 tbsp lemon juice
3 cups boiling water

Heat oil in a heavy saucepan and gently fry garlic until slightly brown. Add tomatoes and cook for 5 minutes. Stir in brown lentils and cook until almost dry. Add salt, pepper, ginger, chilis and lemon juice. Then stir in boiling water. Cover and simmer gently 45 minutes to 1 hour until the lentils are tender. Serve with brown rice.

Serves 4.