1 green pepper
1 yellow sweet pepper
2 stalks celery
1 onion
1 red onion
4 cloves garlic
2 T. oil
1 c. lentils
1 3/4 c. broth or water
1/8 t. saffron 0r 1/2 t. turmeric
2 tomatoes
1 c. frozen peas
1/3 c. pimiento-stuffed olives
1/3 c. black olives
1/4 cilantro or parsley

Saute peppers, celery, onions, and garlic until tender. Add rinsed lentils, broth, and spices. Bring to a boil; reduce heat. Cover and simmer for 25 minutes. Stir in tomatoes, peas, olives and cilantro or parsley. Heat through.