3 c Water

1 c Lentils

1 tb Olive oil

4 Cloves garlic, minced

1/2 c Chopped scallions,

-including some green 1/2 c Chopped sweet green pepper

1/2 ts Crushed cumin seeds OR

3/8 ts Ground cumin

1 tb Chili powder

1 8-oz can tomato sauce

1 tb Red wine vinegar

1 tb Molasses

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. 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. 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. Note: serve over rice or with corn. Source: "Good Food Gourmet," Jane Brody * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN