| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Digest, Feb95, Fatfree |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils |
| 3 |
c |
Water |
| 1/2 |
c |
Chopped scallions (green & |
|
|
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 |
INSTRUCTIONS
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@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.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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