Slow-Roasted Bell Pepper with Red Lentils
1 cup skinned split brown lentils (salmon-coloed in this form, masoor dal), picked over for stones
2 tablespoons canola oil
1 large green bell pepper, stemmed, seeded and finely chopped
2 to 4 fresh green Thai or Serrano chiles, to taste, stems removed, thinly sliced crosswise
1 medium-sized tomato, cored and cut into 1/2 inch pieces
1 1/2 teaspoons sea salt
1/2 teaspoon ground turmeric
1/4 cup finely chopped cilantro
Place the lentils in a medium saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times until water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the lentils are tender, 10 to 15 minutes.
While the lentils are cooking, heat the oil in a medium skillet of medium heat. Add the bell pepper and chiles, and cook, uncovered, stirring occasionally until he bell pepper initially release its water and then starts to brown, and the hot chiles smell pungent, 10 to 12 minutes.
Stir in the tomato, salt and turmeric, and scrape the bottom of the skillet to deglaze it, releasing the browned bits. Pour in 2 cups water and cook, uncovered, stirring occasionally, until the tomato has softened and turned slightly pulpy, 5 to 8 minutes.
Once the lentils are tender, pour the bell pepper sauce into the pan. Raise the heat to medium and continue to simmer the dal, uncovered, stirring occasionally, until the flavors mingle and the sauce thickens slightly, 5 to 8 minutes.
Stir in the cilantro, serve.
Per my calculations: Per serving – Calories: 255, Total Fat: 7.2g, Sat. Fat: 0.5g, Carb: 34g, Fiber: 10.1g, Protein: 13.6g