Recipes, memories and random thoughts from my kitchen
Saturday, November 24, 2007
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.
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.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.