Spicy Lentils with Peppers and Tomatoes

• 3/4 pound brown or green lentils (2 cups)
• 6 cups water
• 1 bay leaf
• salt
• 1 T. olive oil
• 1 large onion, chopped
• 1 1/3 T. minced garlic
• 1 green pepper, chopped
• 2 hot chili peppers, seeded and finely chopped
• 1 1/2 pounds fresh tomatoes, chopped
• fresh ground pepper
• 4 T. fresh cilantro, chopped
• juice of 1/2 lemon

Heat the oil in a large heavy-bottomed skillet or casserole and add the onion and garlic. Saute over medium-low heat until the onion is tender and beginning to color. Add the green pepper and chili peppers; saute another 5-10 minutes until green pepper is tender.

Add tomatoes and lentils. Add a little bit of the cooking liquid from the lentils if the mixture seems dry. Simmer over medium-low heat for 15 minutes. Season to taste with more salt and pepper, stir in the cilantro and lemon juice. Serve hot or chilled.