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Title: Lentils Ole
Categories: Polkadot Faylen Bean
Yield: 1 Servings
| 3 | c | Water |
| 1 | c | Lentils |
| 1 | tb | Olive oil |
| 4 | Cloves garlic, minced | |
| 1/2 | c | Chopped scallions, including some green |
| 1/2 | c | Chopped sweet green pepper |
| 1/2 | ts | Crushed cumin seeds OR |
| 3/8 | ts | Ground cumin |
| 1 | tb | Chili powder |
| 1 | 8-oz can tomato sauce | |
| 1 | tb | Red wine vinegar |
| 1 | tb | Molasses |
In a large saucepan, bring the water and the lentils to a boil. Reduce the heat to medium-low, cover the pan, and simmer the lentils for 25-30 minutes or until the lentils are tender but not mushy. Do not overcook the lentils.
While the lentils cook, in a medium-sized skillet, preferably one with a nonstick surface, heat the oil, add the garlic, scallions, green pepper, cumin, and chili powder, and saute the ingredients for 2 minutes or until the vegetables are tender-crisp. Stir in the tomato sauce, vinegar, and molasses, and simmer the mixture for 1 minute.
When the lentils are cooked, add the vegetable mixture to the lentils, and heat the mixture through before serving it.
Note: serve over rice or with corn.
Source: "Good Food Gourmet," Jane Brody
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN By fatfree-request@fatfree.com on Jun 16, 1997
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