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A fabulous vegan dish the whole family will love!
Rinse and sort through the lentils for foreign pieces like rocks, etc. Remove those. In a medium-sized saucepan, bring lentils to a boil with the water. Then reduce to low, cover the pan and simmer 25-30 minutes or until tender but not mushy. Do not overcook!
Meanwhile in a large non-stick skillet over medium heat, heat the oil. Add the garlic, green onions, green pepper, cumin and chili powder. Saute the ingredients until the veggies are tender crisp.
Stir in the tomato sauce, vinegar and molasses, stir and simmer for 1 minute.
When lentils are cooked, add the vegetable mixture into the pan, stir and heat through. Serve immediately.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!