Vegan - Jessica's Sweet-and-Sour Lentils

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* Exported from MasterCook *

 

Jessica's Sweet-and-Sour Lentils

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup brown lentils -- rinsed

2 tablespoons vegetable oil

1 medium onion -- chopped

1 red or green bell pepper -- seeded and diced

1 zucchini -- diced

1 10 oz can pineapple chunks, (or 2 cups fresh)

2 tablespoons minced fresh ginger root

1/4 cup red wine vinegar or rice vinegar

2 tablespoons dry sherry

2 tablespoons light soy sauce

2 tablespoons brown sugar

2 tablespoons catsup

2 to 3 teaspoons Tabasco or other bottled hot sauce

1/2 teaspoon ground black pepper

1 teaspoon cornstarch

 

Place the lentils in water to cover and cook for about 45 minutes, until tender.

Drain the lentils in a colander.

In a large saucepan, heat the oil and add the onion. green pepper, and zucchini.

Saute for 7 minutes; add the pineapple and ginger and cook for 2 to 3 minutes

more. Add the lentils, vinegar, sherry, soy sauce, sugar, catsup, hot sauce,

and pepper and cook over medium heat for 15 to 20 minutes, stirring

occasionally.

Combine the cornstarch with an equal amount of warm water in a small bowl.

Whisk the cornstarch mixture into the lentils, reduce the heat, and cook for 5

to 10 minutes more.

Serve over rice.

 

 

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Per serving: 119 Calories (kcal); 7g Total Fat; (54% calories from fat); 2g

Protein; 12g Carbohydrate; 0mg Cholesterol; 396mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0