Lentils Ole

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.