Cuban Lentils

Ingredients:

• 1 cup dry lentils
• 2 cups water
• 1 small bay leaf
• 1 small onion, diced
• 1/2 red or green bell pepper, diced
• 2 to 3 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Hot cooked white rice for serving

Directions:

1. Combine lentils, water and bay leaf in a medium saucepan or small pot and bring to a boil. Lower heat to a simmer, stir and cover. Cook over low heat until lentils are tender but still holding their shape, about 20 minutes.
2. While the lentils are simmering, heat the olive oil over medium heat, then add the pepper, onion, and garlic and saute until very tender and translucent.
3. When the lentils are tender, drain off a little of the liquid if they look too soupy, then stir in the cooked veggies, oregano, cumin, salt and pepper. Cover, reduce heat to low and cook an additional 5 minutes.
4. To serve, discard the bay leaf and ladle the lentils over hot cooked rice.