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Lentils Ole

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Submitted by turbomom

Lentils Ole recipe

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

3 7.1E+2
CUPS ML WATER
1 237
CUP ML LENTILS
1 15
TABLESPOON ML OLIVE OIL
4 4
CLOVES CLOVES GARLIC
minced
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
chopped, including some green
½ 118
CUP ML GREEN BELL PEPPERS
chopped
½ 2.5
TEASPOON ML CUMIN SEEDS
crushed or 3/8 teaspoon ground cumin
1 15
TABLESPOON ML CHILI POWDER
8 231.2
OUNCES ML/G TOMATO SAUCE
1 15
TABLESPOON ML RED WINE VINEGAR
1 15
TABLESPOON ML 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 to 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 sauté 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.

Serve over rice or with corn.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 339g (12.0 oz)
Amount per Serving
Calories 258 14% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 38mg 2%
Total Carbohydrate 14g 14%
Dietary Fiber 17g 68%
Sugars g
Protein 29g
Vitamin A 17% Vitamin C 52%
Calcium 8% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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