5 cups lentils, sorted, washed
3 quarts water
1½ large onions, chopped
2 tablespoons extra virgin olive oil
1 green bell pepper, chopped
1 teaspoon Celtic salt
¼ teaspoon freshly ground black pepper
1 teaspoon cumin
1 cup fresh cilantro, chopped
5 garlic cloves, minced
½ cup fresh lime juice
Combine the lentils and water in a kettle over high heat and bring to a boil. Reduce heat and simmer while preparing other ingredients. Sauté the onions in half of the olive oil in a saucepan over medium heat for about 8 minutes. Add the bell pepper and sauté for a minute or two longer. Add the onion mixture to the lentils. Simmer for 30 minutes. Season with salt, pepper, and cumin. Simmer for 20 minutes longer. Stir in the cilantro; remove kettle from heat.
Combine the garlic, lime juice, and the remaining 1 tablespoon olive oil in a food processor or blender and blend well. Add garlic mixture and lime juice to the lentil mixture. Mix well and serve.
Yield: 6 servings