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Jessica's Sweet and
Sour Lentils
Makes 12 normal servings
or 3 cyclists' portions
3 cups dry brown lentils,
rinsed and drained
6 Tbsp vegetable oil
3 onions, chopped
2 green peppers, chopped
(optional)
3 zucchini, chopped
3 - 10 oz cans pineapple
chunks
6 Tbsp fresh ginger,
chopped fine
6 Tbsp soy sauce
6 Tbsp brown sugar
6 Tbsp ketchup
2 Tbsp bottled hot
sauce
1 1/2 tsp pepper
1 Tbsp cornstarch
How to make
1. Put lentils in
pot and add twice the amount of water. Cover and bring to a boil
2. Turn heat to medium-low.
Simmer until tender, about 45 minutes. Drain lentils in strainer
3. Heat oil in large
pot over medium heat. Add onion, green pepper and zucchini. Cook
until onions are soft
4. Add pineapple and
ginger. Cook for 5 minutes
5. Add lentils and
rest of ingredients except cornstarch. Cook and stir for 20 more
minutes
6. Mix cornstarch
with 1 Tbsp of warm water in a bowl. Stir into lentils
7. Turn heat to low
and cook for 10 more minutes. Serve over rice or wrap in tortillas.
© The New Thrifty
Kitchen
reprinted with permission
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Book Info
