Lentils Ole´

Several people have asked for the recipe for Lentils Ole´, which I mentioned in my menu plan. So here it is. These are good over rice or as a taco filling. But we like them best over baked potatoes, sort of “taco potatoes”, topped with a sprinkle of shredded cheddar and served with salsa, sour cream, chopped tomato and lettuce, or any other taco toppings you enjoy.

LENTILS OLE´

3 cups water
1 cup lentils
1 Tblsp. olive oil
4 cloves garlic, peeled and minced
1/2 cup chopped green onions
1/2 cup chopped green pepper
3/8 tsp. ground cumin
1 Tblsp. chili powder
8 ounces tomato sauce
1 Tblsp. cider vinegar
1 Tblsp. molasses

In large saucepan, bring water and lentils to boil. Reduce heat to medium-low, cover pan, and simmer for 25 to 30 minutes, or until lentils are tender but not mushy. Be very careful not to overcook them; lentils are a quick-cooking legume.

Meanwhile, in a medium skillet, heat the oil. Add the garlic, green onions, green pepper, cumin and chili powder; saute´for 2 minutes or until the vegetables are crisp-tender.

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 it all through before serving.

Yield: 4 servings.