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Lentil Pilaf

 

2 tbsp olive oil

1 yellow onion, diced

1 red chili pepper, seeds removed, minced

1 ½ tsp ground cumim

1 cup of Inari French or Black Lentils

2 cups water

1 fresh tomato, diced

salt & pepper to taste

 

PREPARATION:

Heat olive oil in deep pan over medium heat. Add onion and cook until soft, about 5 minutes. To pan, add chili pepper, cumin and lentils and stir for about 30 seconds. Season with salt & pepper. Add water, reduce heat to medium-low and cover. Allow to simmer for about 10 minutes. Stir in tomatoes and adjust seasoning with salt & pepper if needed. Continue to simmer for 10 to 15 minutes longer or until lentils are cooked to desired liking.