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| 1 mittel | green pepper chopped |
| 1 mittel | yellow bell pepper chopped |
| 2 | stalks celery sliced |
| 1 mittel | Onion chopped |
| 1 mittel | red onion chopped |
| 4 | cloves garlic minced |
| 1 Tasse | Lentils |
| 1 1/4 Tasse | Fat free vegetable broth |
| 1/8 Teelöffel | Powdered saffron; Or |
| 1/2 Teelöffel | turmeric ground |
| 2 mittel | Tomato seeded, chopped |
| 1 Tasse | Frozen peas; thawed |
| 1/4 Tasse | Snipped fresh parsley of cilantro |
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In Dutch oven, sprayed with cooking spray, cook the green pepper, yellow pepper, celery, onion, red onion, and garlic, till tender but not brown. Rinse lentils. Add lentils, 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, parsley, and any other additions. Heat through. Season to taste before serving.
don't use. It also calls for 1/3 cup each of black olives and stuffed green olives which would add 2.4 grams of fat. With out the olives it had 1.1 grams of fat that I think comes from the peppers.
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