Sweet and sour lentils
1 Servings
Ingredients
| Quantity | 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 | Bay leaves | |
| 1 | tablespoon | Chopped scallions |
| 1 | dash | (or more) cayenne |
| 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) | ||
| Salt | ||
Directions
(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