1 can(4 ounces) mild green chiles, drained and chopped
1red bell pepper, finely chopped
1carrot, finely chopped
⅓ cuplime juice or to taste (or 1 Tablespoon lemon juice)
Wash hands with soap and water.
In a large saucepan, sauté the onion in vegetable oil over medium high heat (350 degrees F in an electric skillet).
Add lentils, water, salt, pepper, cumin, thyme and bay leaves. Bring to a boil. Lower the heat to medium low (250 degrees F in an electric skillet). Cover and simmer for 30 minutes, stirring a few times while it cooks.
Add the green chiles, bell pepper and carrot. Simmer 15 minutes or until the lentils are very soft.
Before serving, remove and discard the bay leaves and stir in the lime juice. Serve hot.