| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Polkadot, Faylen, Bean/legume |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Posted to MC-Recipe Digest V1 #702 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
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