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Name: Lentils Ole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Green peppers, diced; 1/2 c Chopped scallions (green &; White parts), or onion; (either is good); 1 tb Chili powder (adjust to; 1 c Lentils; Chili powder); 1 8 oz can tomato sauce; 1 tb Molasses; 3 c Water; 4 Cloves minced garlic; Taste, esp. if you use spicy; 1/2 ts Cumin seeds, crushed (what I; Use) or 1 tsp ground cumin; 1/2 c Red peppers, diced; 1 To 2 TBSP red wine vinegar

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INGREDIENTS

1/2 c Green peppers, diced
1/2 c Chopped scallions (green &
White parts), or onion
(either is good)
1 tb Chili powder (adjust to
1 c Lentils
Chili powder)
1 8 oz can tomato sauce
1 tb Molasses
3 c Water
4 Cloves minced garlic
Taste, esp. if you use spicy
1/2 ts Cumin seeds, crushed (what I
Use) or 1 tsp ground cumin
1/2 c Red peppers, diced
1 To 2 TBSP red wine vinegar

Servings

INSTRUCTIONS

Bring the lentils and water to a boil, then cover & simmer for about 25 - 30 minutes until soft but not mushy. While the lentils cook, saute the scallions, pepppers, garlic, chili powder and cumin in 1 TBSP vinegar til the vegetables are limp (about 2 mins). (NB: I do use a nonstick pan for this step.) Add tomato sauce and molasses, cook for 1 minute (scrape the stuck pieces off the pan), taste and add more vinegar if needed (I usually add another TBSP). Add mixture to lentils and cook until heated through. Great over rice, or maybe as a burrito or taco filling (recommend using less than 3c. water then, since this comes out very sauce-y). Source: originally from the Jane Brody Good Food Gourmet, modified Posted by aiko@epoch.com (Aiko Pinkoski) to the Fatfree Digest [Volume 15 Issue 22] Feb. 22, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Lentils Ole

1/2 c Green peppers, diced
1/2 c Chopped scallions (green &
 White parts), or onion
 (either is good)
1 tb Chili powder (adjust to
1 c Lentils
 Chili powder)
1 8 oz can tomato sauce
1 tb Molasses
3 c Water
4 Cloves minced garlic
 Taste, esp. if you use spicy
1/2 ts Cumin seeds, crushed (what I
 Use) or 1 tsp ground cumin
1/2 c Red peppers, diced
1 To 2 TBSP red wine vinegar

Bring the lentils and water to a boil, then cover & simmer for about 25 -  30 minutes until soft but not mushy. While the lentils cook, saute the  scallions, pepppers, garlic, chili powder and cumin in 1 TBSP vinegar til  the vegetables are limp (about 2 mins). (NB: I do use a nonstick pan for  this step.) Add tomato sauce and molasses, cook for 1 minute (scrape the  stuck pieces off the pan), taste and add more vinegar if needed (I usually  add another TBSP). Add mixture to lentils and cook until heated through.    Great over rice, or maybe as a burrito or taco filling (recommend using  less than 3c. water then, since this comes out very sauce-y).    Source: originally from the Jane Brody Good Food Gourmet, modified    Posted by aiko@epoch.com (Aiko Pinkoski) to the Fatfree Digest [Volume 15  Issue 22] Feb. 22, 1995.    Individual recipes copyrighted by originator. FATFREE Recipe collections  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen  Mintzias, km@salata.com.    1.80?    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (372g)
Recipe Makes: 4 Servings

Calories: 106
Calories from Fat: 5 (5%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 67.5mg		2 %
Potassium 680.6mg		18 %
Total Carbohydrate 19.5g		6 %
	Dietary Fiber 7.3g	29 %
	Sugars, other 12.2g
Protein 8.1g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 106

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