Lentils ole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| 1 | cup | Lentils |
| 1 | tablespoon | Olive oil |
| 4 | Cloves garlic -- minced | |
| ½ | cup | Scallion -- chopped |
| ½ | cup | Green pepper -- chopped |
| ⅜ | teaspoon | Ground cumin |
| 1 | tablespoon | Chili powder |
| 8 | ounces | Tomato sauce |
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Molasses |
Directions
In a large saucepan, bring the water and the lentils to a boil.
Reduce the heat to medium-low, cover the pan, and simmer the lentils for 25-30 minutes or until the lentils are tender but not mushy. Do not overcook the lentils.
While the lentils cook, in a medium-sized skillet, preferably one with a nonstick surface, heat the oil, add the garlic, scallions, green pepper, cumin, and chili powder, and saute the ingredients for 2 minutes or until the vegetables are tender-crisp.
Stir in the tomato sauce, vinegar, and molasses, and simmer the mixture for 1 minute.
When the lentils are cooked, add the vegetable mixture to the lentils, and heat the mixture through before serving it.
Recipe By : Jane Brody's Good Food Gourmet From: Alison Meyer Date: 05-21-95 (159) Fido: Cooking
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