LENTILS OLE

Servings: 4
Ingredients:

1 c  Lentils
3 c  Water
1/2 c  Chopped scallions (green and
White parts), or onion
(either is good)
1/2 c  Green peppers, diced
1/2 c  Red peppers, diced
1 tb Chili powder (adjust to
Taste, esp. if you use spicy
Chili powder)
1/2 ts 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 tb Molasses

Bring the lentils and water to a boil, then cover and 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@epoch.com (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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

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