Lentils ole <t>
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils |
| 3 | cups | Water |
| ½ | cup | Chopped scallions (green & |
| White parts), or onion | ||
| (either is good) | ||
| ½ | cup | Green peppers, diced |
| ½ | cup | Red peppers, diced |
| 1 | tablespoon | Chili powder (adjust to |
| Taste, esp. if you use spicy | ||
| Chili powder) | ||
| ½ | teaspoon | Cumin seeds, crushed (what I |
| Use) or 1 tsp ground cumin | ||
| 4 | Cloves minced garlic | |
| 1 | To 2 TBSP red wine vinegar | |
| 1 | 8 oz can tomato sauce | |
| 1 | tablespoon | Molasses |
Directions
Bring the lentils and water to a boil, then cover & simmer for about 25 - 30 minutes until soft but not mushy. While the lentils cook, saute the scallions, pepppers, garlic, chili powder and cumin in 1 TBSP vinegar til the vegetables are limp (about 2 mins). (NB: I do use a nonstick pan for this step.) Add tomato sauce and molasses, cook for 1 minute (scrape the stuck pieces off the pan), taste and add more vinegar if needed (I usually add another TBSP). Add mixture to lentils and cook until heated through.
Great over rice, or maybe as a burrito or taco filling (recommend using less than 3c. water then, since this comes out very sauce-y).
Source: originally from the Jane Brody Good Food Gourmet, modified Posted by aiko@... (Aiko Pinkoski) to the Fatfree Digest [Volume 15 Issue 22] Feb. 22, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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