Lentils Ole
Lentils Ole recipe
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups | water |
|
| 1 | cup | lentils |
|
| 1 | tablespoon | olive oil |
|
| 4 | cloves |
garlic
minced |
|
| ½ | cup |
scallions, spring or green onions
chopped, including some green |
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | teaspoon |
cumin seeds
crushed or 3/8 teaspoon ground cumin |
|
| 1 | tablespoon | chili powder |
|
| 8 | ounces | tomato sauce |
|
| 1 | tablespoon | red wine vinegar |
|
| 1 | tablespoon | molasses |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
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.
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