Lentils Ole

22 EST

From: aiko

epoch.com (Aiko Pinkoski)

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

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

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

1c lentils

3c water

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

1/2c green peppers, diced

1/2c red peppers, diced

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

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

4 cloves minced garlic

1-2 TBSP red wine vinegar

1 8oz can tomato sauce

1 TBSP molasses

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

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