Lentils Ole
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 3 c water
- 4 cloves minced garlic
- 1 tb molasses
- 1 c lentils
- 1/2 c green peppers, diced
- 1/2 c chopped scallions (green &
- white parts), or onion
- (either is good)
- 1 tb chili powder (adjust to
- chili powder)
- 1 8 oz can tomato sauce
- taste, esp. if you use spicy
- 1/2 ts cumin seeds, crushed (what i
- use) or 1 tsp ground cumin
- 1/2 c red peppers, diced
- 1 to 2 tbsp red wine vinegar
- Carbohydrate 19.48990078125 g
- Cholesterol 0 mg
- Fat 0.5514328125 g
- Fiber 7.33599994659424 g
- Protein 8.0976 g
- Saturated Fat 0.07495390625 g
- Serving Size 1 1 Serving (372g)
- Sodium 67.480390625 mg
- Sugar 12.1539008346558 g
- Trans Fat 0.14336 g
- Calories 106 calories
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). Source: originally from the Jane Brody Good Food Gourmet, modified Posted by aiko@epoch.com (Aiko Pinkoski) to the Fatfree Digest [Volume 15 Issue 22] Feb. 22, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
