Lentils Ole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Lentils,
3 cup: Water,
1/2 cup: Chopped scallions, (green &
White parts), or onion
, either is good
1/2 cup: Green peppers, diced
1/2 cup: 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: To 2 TBSP red wine vinegar,
1 8 oz can: tomato sauce,
1 tbsp: Molasses,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Mexico