Melt margarine, sauté onion and bell pepper until onion begins to brown. Add cooked lentils and remaining ingredients, bring to simmer, cook (covered) 30 to 40 minutes.
Serve over rice or noodles.
I find the initial 1 hour cooking of the lentils to be too long; half an hour is fine, since they cook another 30 or 40 minutes with the other ingredients. Also, I use more pepper than the recipe calls for, and less sugar. A little sugar is an old trick for preventing dishes with cooked tomatoes from getting too sour tasting, but 1/4 teaspoonful will do the trick for this dish.
Source: 'The All-American Bean Book', by F. H. "Ted" Waskey
posted by Jonathan Ball