Sweet and sour lentils

Yield: 1 Servings

Measure Ingredient
½ pounds Dried lentils
½ cup Veg. stock (Note: recipe called for 3 bouillon cubes + 1/2 c. water, but I am going with 1/2 c. stock + cooking the lentils in stock, too. You may, therefore, do it their way or you may want to prepare yourself to salt at the table.)
⅓ cup Apple cider
¼ cup Apple cider vinegar
1½ tablespoon Sugar type stuff
1 tablespoon Molasses
⅛ teaspoon Ground cloves
2 \N Bay leaves
1 tablespoon Chopped scallions
1 dash (or more) cayenne
\N \N Chopped fresh ginger, to taste (it's not in the original recipe, but I add it to nearly everything I cook; I probably added 1-2 heaping tablespoons to this recipe)
\N \N Salt

(adapted from BEAN BANQUETS)

Cook lentils in 3 c. stock or water. Combine in small saucepan: ½ c.

stock (or water and bouillon)cider, vinegar, sweet stuff, molasses, cloves, bay leaves, scallions, cayenne, ginger Bring to boil; boil 2 min. Combine with lentils and their cooking liquid.

Add salt; cook until hot and bubbling.

I served it with basmati rice, but then, I serve everything with basmati rice!

Posted to JEWISH-FOOD digest V96 #114 From: Mark Cohen or Donna Himelfarb <mark.cohen@...> Date: Mon, 30 Dec 1996 12:11:30 -0500

Similar recipes