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Lentils ole
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| Artist: |
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| Categories: |
Side-dishes, Vegetarian |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| cup | Water | | 1
| cup | Lentils | | 1
| tbsp | Olive oil | | 4
| | Cloves garlic, minced | | 1/2
| cup | Chopped scallions | | | -including some green | | 1/2
| cup | Chopped sweet green pepper | | 1/2
| tsp | Crushed cumin seeds OR | | 2/5
| tsp | Ground cumin | | 1
| tbsp | Chili powder | | 1
| | 8-oz can tomato sauce | | 1
| tbsp | Red wine vinegar | | 1
| tbsp | Molasses |
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Procedures:
| 1 | In a large saucepan, bring the water and the lentils to a boil. | | 2 | 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. | | 3 | Do not overcook the lentils. | | 4 | 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. | | 5 | Stir in the tomato sauce, vinegar, and molasses, and simmer the mixture for 1 minute. | | 6 | when the lentils are cooked, add the vegetable mixture to the lentils, and heat the mixture through before serving it. | | 7 | note: serve over rice or with corn. |
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