Title: Lentils With Apricots And Peppers
Categories: Spice Bean
Yield: 1 Servings

1 1/2	c	Lentils
6	c	Water
1/2	c	Chopped dried apricots
1	c	Chopped onion
1 1/2	c	Chopped tomato
2		Poblano peppers, chopped
1	ts	Cumin
1/2	ts	Cinnamon
1/2	ts	Cayenne
1	tb	Paprika
1	ts	Salt
		Chopped fresh parsley
1	c	Rice

Rinse the lentils cover them with water and bring them to a boil. Reduce heat. At this point, I added everything but the rice & parsley and cooked until done. In the meantime, I cooked the rice in the microwave (2 cups water to 1 cup rice) and stirred it into the lentils with the parsley.

Here's a recipe that uses poblanos, but I often use pasillas. It only calls for 2 of them, but use your imagination and spice it up! I find that Turkish apricots are especially nice in this, and I make Thai jasmine rice on the side and serve the lentil dish over the rice instead of putting it in the pot with the lentils. I also use a bit more cayenne. ;-)

Adapted this from a Moosewood cookbook. I didn't have apricots, so I substituted golden raisins instead. Gonna try it again with the apricots.

Curtis Jackson cjackson@mv.us.adobe.com (preferred) or dod721@aol.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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