Lentils with Roasted Red Peppers

Cooking for any vegetarian people tonight?  Well, we're not vegetarian, but there was a bag of lentils in my cupboard that looked a little sad about me not having opened it, so I decided to give the chickens and fish a break and chow down on this healthy, and high in protein, food.  This recipe is quite light and nice for summer, and it still packs some heat--which my husband loves.  The nice thing is, that lentils are not as dense, so you don't have to soak them over night like you might other beans; as long as your water or stalk is boiling, and you are able to leave them cooking for around 40 minutes--you have a wonderful meal waiting to be made.

What you need:
-2 Large Red Bell Peppers (cut lengthwise, then in halves)
-1 Cup Lentils  (the ones I used are the small green lentils)
-1 1/2 to 2 cups of Chicken Stock
-2 Jalapeno Peppers (chopped small)
-1 Small Red Onion (chopped small)
-1 1/2 Teaspoons Mesquite Seasoning (I used the same one I always use: Mccormick's Grill Mates)
-1 Small Bunch Flat Leaf Parsley (chopped)
-Salt & Pepper
-1 Very Small Bay Leaf (or half of one big leaf)
-Dash of Paprika


How to prepare:


Begin by washing you lentils.  Sometimes you can weed out any lower quality pods, and every bag has one.  Meanwhile, boil your chicken stock--and once the lentils are washed put them in with your stock in a heavy pot and you can decrease the heat; I use a cast iron stock pot (if you use cast iron, you can set the heat on medium as cast iron conducts and retains heat incredibly well). Let the lentils start cooking and in the meantime put the bell peppers in a heavy baking tray or dish, drizzle with olive oil and season with salt and pepper; put them in the oven with your broiler on.  You will want to broil (or roast) these until the skins begin to char slightly.  


So, putting peppers in the oven does not really consume much time--once you've stuck them under that heat, throw your chopped up jalapenos and onion, as well as the bay leaf in with your cooking lentils.  Also make sure that you are now seasoning the stock/lentils with salt and pepper.  Once the lentils are almost tender--you will know by picking one up with a spoon and checking to see if it's starting to go soft.  Now add in your Mesquite seasoning and dash of paprika and add the parsley--also throw in your roasted peppers.  Give this a good stir and leave the pot to simmer until the lentils are tender--you should still have a little taste, incase you need to season it some more; it's always easier to add more salt than it is to take it away :) 

Now you can eat the lentils with a bed or rice--or on their own; and still have some leftovers for lunch tomorrow!