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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From the Harrisburg Patriot Food section for Dec 14. No promises because I am putting it here for me also From the Biggest Loser Cookbook by Rodale Added: July 15th. I tried this. The brown lentils seem to take forever as the reviewers said. I would suggest trying a faster lentil. Red might be much easier in this recipe but watch it carefully when you do. French took ages. No all Lentils are not created equal [grin] Ingredients:
1 tablespoon olive oil |
1 cup chopped red onion |
1 tablespoon minced garlic |
2 teaspoons chili powder |
1 teaspoon mustard powder |
2 cups vegetable broth |
3/4 cup tomato sauce |
3 tablespoons balsamic vinegar |
1 tablespoon dijon mustard |
2 tablespoons honey |
1 1/2 cups dried brown lentils, rinsed |
salt, to taste |
fresh ground pepper, to taste |
Directions:
1. Heat oil in 2 qt pan on med heat.
2. Add onion and cook 3 minutes or until softened.
3. Add garlic, chili powder and mustard powder; cook 1 minute or until fragrant.
4. Do not brown the garlic.
5. add broth, sauce, vinegar, mustard, honey, and lentils; stir well and bring to boil.
6. Reduce heat to low; cover and simmer 30 minutes until lentils are tender but intact.
7. Cook times will vary if needed add 1/4 cup water and simmer five more minutes.
8. Season with salt and pepper.
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