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Sweet and Sour Lentils


Serves 4 to 6

Total time: 40 to 45 minutes


1 1/2 c. brown lentils
2 c. unsweetened pineapple juice
1 small can pineapple chunks
2 t. grated fresh ginger root (much easier to grate frozen, fresh ginger root)
2 c. vegetable broth (or water)
1 c. chopped onion
3 garlic cloves, minced
1 c. diced carrots
2 t. canola or other vegetable oil
3 bell or sweet peppers, diced
1 small zucchini, sliced and quartered
1 tomato chopped (or 1 can diced stewed tomatoes)
2 T. soy sauce or tamari
2 T. rice vinegar

Rinse the lentils. Combine them in a saucepan with pineapple juice, pineapple, ginger, and broth. Bring to a boil, then lower the heat and simmer, uncovered, for 30 to 40 minutes, until the lentils are tender. Add a little water near the end of cooking if necessary to prevent sticking.

While the lentils cook, saute the onions, garlic, and carrots in the oil for about 5 minutes, until the onions begin to soften. Add the sweet peppers, zucchini, and tomatoes, cover, and cook on low heat for about 10 minutes, until just tender. Stir in the soy sauce and vinegar.

When the lentils are ready, combine them with the vegetables. Serve on rice and top with chopped scallions.



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