Kendra's Mexican lentils

Part 2! See the first part in the post below.

2 tsp taco seasoning (I didn't have cumin)
1 red pepper, diced
3 cloves garlic, minced
olive oil for sautéing
2 cups lentils, rinsed
4 tablespoons tomato paste
5 1/2 cup water (or a little more)
salt to taste
cooked brown rice or quinoa (I did half and half, actually)
chopped fresh tomatoes
chopped fresh cilantro
lime juice

Heat oil in saucepan. Add red pepper and garlic, and sauté for five minutes, stirring occasionally. Add lentils, and continue to stir and sauté for another five minutes.

Add tomato paste and stir until it is mixed with the lentils a little bit, then pour in the water. Add taco seasoning and salt to taste. Bring mixture to a boil, then let simmer for 30-40 minutes until lentils are soft and mixture is thick.

Spoon over rice/quinoa, and top with fresh tomatoes, cilantro and lime juice.