Submitted by Spur Cross Ranch Cook, Pryor, Okla.
Ingredients:
1 pound lentils
3 peppers (one each red, yellow and orange), diced
1 medium onion, diced
1 Tbsp. garlic, minced
2 ham hocks (can omit)
Vegetable stock
2 grated carrots
3 ribs diced celery
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. cayenne
1/2 tsp. oregano
Directions:
Sauté peppers, onion, celery and carrots until onion is softened. Add garlic and stir. Add lentils and mix. Pour in enough stock to cover by 2 inches. Bring to a boil, then reduce heat and add ham hocks. Simmer until lentils are tender, adding more liquid, if needed. Remove from heat and take ham hocks out. Salt and pepper to taste. Serve with crusty bread or biscuits.
