Serves: 5
Total Calories: 95

3 cups water
1 cup lentils
1 tablespoon olive oil
4 garlic cloves, minced
1/2 cup scallion chopped (including some green)
1/2 cup green bell pepper sweet, chopped
1/2 teaspoon cumin crushed seeds
3/8 teaspoon cumin ground
1 tablespoon chili powder
1 tomato sauce 8-oz can
1 tablespoon red wine vinegar
1 tablespoon 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.

Nutritional Facts:

Serves: 5
Total Calories: 95
Calories from Fat: 24

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