Red lentil and capsicum conchigliette

This recipe was prepared for me one evening by a beautiful French Moroccan man. It was our first date and he took up the challenge of preparing a vegetarian meal. If I recall correctly, it was one of his mother’s homey dishes. What a delightful evening!

This recipe creates 2 very generous or 4 light servings.

Ingredients

1 red capsicum
1 green capsicum
1 ripe tomato
1 clove crushed garlic
(½ teaspoon if granulated garlic)
¼ cup red lentils (rinsed and drained)
2 cups small conchigliette (pasta shells)
2½ cups hot water
2 tablespoons olive oil
½ teaspoon of sea salt
Cracked pepper to taste

Method

Heat olive oil in large saucepan.
Add capsicum, tomato and garlic and lightly fry.
Place in bowl and set aside.
Into the saucepan, place water, salt, lentils and conchigliette.
Bring to boil, then lower heat and partially cover with lid.
Simmer until lentils and pasta are tender and water is completely absorbed.
Stir in vegetables.
Season to taste.