Email to Tammy McNiff      

Recipe Categories: tia's HOME PAGEAfghanCookery APPETIZERS Baking Beans BEVERAGES Bread BREAD BreadMachine BREAKFAST CakeMix Cakes CAKESandPIES CANDY CASSEROLES CentralEuropean Chocolate ChristmasGifts CondimentsJamsetc COOKIES CROCKPOT David DESSERTS DessertsHEALTHY FISHandSEAFOOD FrozenConvenience FRUIT Grains Health HolidayDishes IceboxCookies IceCream Indian Italian LOWFAT MakeAhead MEATS Mexican MezzeTapas Microwave MiddleEastern Muffins PASTA PASTRIES Pie POULTRY PRESSURECOOKER Quick RICE SALADandDRESSING SANDWICHES SAUCES SNACKS Snacks SoupsandStews SOUPSandSTEWS Spice_Blends Tapas Thai Vegan VEGETABLES VEGETARIAN Vietnamese

Sweet and Sour Lentils




Source of Recipe


http://www.cyclelogicpress.com/Recipes/Sweet%20and%20Sour%20Lentils.html


Recipe Introduction


Makes 12 normal servings or 3 cyclists' portions


Recipe Link: http://www.cyclelogicpress.com/Recipes/Sweet%20and%20Sour%20Lentils.html

List of Ingredients




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


Recipe



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.