Name: Sweet and Sour Lentils
Ingredients: 1/2 lb Dried lentils; 1/2 c 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.); 1/3 c Apple cider; 1/4 c Apple cider vinegar; 1 1/2 tb Sugar type stuff; 1 tb Molasses; 1/8 ts Ground cloves; 2 Bay leaves; 1 tb Chopped scallions; 1 ds (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

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

1/2	lb	Dried lentils
1/2	c	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.)
1/3	c	Apple cider
1/4	c	Apple cider vinegar
1 1/2	tb	Sugar type stuff
1	tb	Molasses
1/8	ts	Ground cloves
2		Bay leaves
1	tb	Chopped scallions
1	ds	(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

INSTRUCTIONS

(adapted from BEAN BANQUETS)
Cook lentils in 3 c. stock or water. Combine in small saucepan: 1/2 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@relex.com>
Date: Mon, 30 Dec 1996 12:11:30 -0500

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