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lentils-ole recipe

Date:    Tue, 21 Feb 95 12:54:22 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
 than 3c. water then, since this comes out very sauce-y).  
 kwvegan vegan