Lentils Olé

I’ve been making this recipe for years. Delicious with rice or as a taco filling with lettuce, tomatoes, cukes, and green onions. – Terry
Source: “Good Food Gourmet,” page 244, Jane Brody

Ingredients

• 3 cups water
• 1 cup lentils
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/2 cup green onion, chopped
• 1/2 cup green pepper, chopped
• 3/8 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 8-oz can tomato sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon molasses

Instructions

1. 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.
2. While the lentils cook, in a medium-sized skillet, preferably one with a nonstick surface, heat the oil, add the garlic, green onion, green pepper, cumin, and chili powder, and sauté the ingredients for 2 minutes or until the vegetables are tender-crisp.
3. Stir in the tomato sauce, vinegar, and molasses, and simmer the mixture for 1 minute.
4. When the lentils are cooked, add the vegetable mixture to the lentils, and heat the mixture through before serving it.