1 medium green pepper, chopped (1 cup)

1 medium yellow sweet pepper, chopped (1 cup)

2 stalks celery, sliced (1 cup)

1 medium onion, chopped (1/2 cup)

1 medium red onion, chopped (1/2 cup)

4 cloves garlic, minced

2 tablespoons olive oil or cooking oil

1 cup lentils

1 3/4 cups vegetable or chicken broth

1/8 teaspoon powdered saffron or 1/2 teaspoon ground turmeric

2 medium tomatoes, seeded and chopped (1 cup)

1 cup frozen peas, thawed

1/3 cup pimiento-stuffed olives

1/3 cup pitted ripe olives

1/4 cup snipped cilantro or parsley

 

In a Dutch oven cook the green pepper, yellow pepper, celery, onion, red onion, and garlic in hot oil until onion is tender but not brown. Rinse lentils. Add lentils, vegetable or chicken broth, and saffron or turmeric to the pepper mixture. Bring to a boil; reduce heat. Cover and simmer for 20 to 30 minutes or until lentils are tender, and liquid is absorbed. Stir in tomatoes, peas, stuffed olives, ripe olives, and cilantro or parsley. Heat through. Season to taste before serving.

 

Serves 4