jdillehay Lentils Ole

454  grams		lentils
1  tablespoon		olive oil
4		garlics
1		vidalia onion
2  cups		chopped red bell pepper
28  ounces		muir glen diced tomatoes
2  tablespoons		red wine vinegar
1  tablespoon		chili powder
1  teaspoon		cumin

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In a large saucepan, bring 7 cups of water and lentils to a boil. Reduce the heat to medium-low, cover the pan, and simmer the lentils for 25-30 minutes or until the lentils are tender but not mushy. Do not overcook the lentils. Drain the lentils.
While the lentils cook, sauté the garlic, onion and pepper in olive oil in a large pot for about 2 minutes or until the vegetables are tender-crisp.
Add the chili powder, cumin, tomatoes and red-wine vinegar and simmer.
When the lentils are cooked and drained, add the lentils to the vegetable mixture. Heat through before serving.