Ingredients Jump to Instructions ↓

  1. 21 Feb

  2. 22 EST

  3. From: aiko

  4. (Aiko Pinkoski)

  5. Here is one of my current favorite recipes, quick and delicious.

  6. It freezes well also. Serves about 4 as a main dish.

  7. Lentils Ole (originally from the Jane Brody Good Food Gourmet, modified)

  8. 1c lentils

  9. 3c water

  10. 1/2c chopped scallions (green & white parts), or onion (either is good)

  11. 1/2c green peppers, diced

  12. 1/2c red peppers, diced

  13. 1 TBSP chili powder (adjust to taste, esp. if you use spicy chili powder)

  14. 1/2 tsp cumin seeds, crushed (what I use) or 1 tsp ground cumin

  15. 4 cloves minced garlic

  16. 1-2 TBSP red wine vinegar

  17. 1 8oz can tomato sauce

  18. 1 TBSP molasses

  19. 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,

  20. 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.)

  21. 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.

  22. Great over rice, or maybe as a burrito or taco filling (recommend using less

  23. 3c. water then, since this comes out very sauce-y


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