In a large saucepan, bring 6 cups of water and 2 cups of lentils to boil. Reduce heat to medium-low, cover pan, and simmer lentils for 25-30 minutes until tender. Meanwhile, heat 1 T oil in a skillet. From amongst the other simple, yet beautiful ingredients,
add 1 t garlic powder, 1 c chopped green onions, 1 c chopped green pepper, 1 t cumin, & 2 T chili powder.
Saute for 2 minutes, until the vegetables are a wee bit tender. Add 2 c tomato sauce, 2 T apple cider vinegar, and 2 T molasses, & simmer for 1 minute. When the lentils are cooked, add the vegetable mixture to them, combine well, and heat through. Serve in hot corn tortillas,
on top of baked sweet potatoes,
or even with corn tortilla chips or brown rice. It only gets better after a day in the fridge, so it’d be great packed for lunch with any of those suggested “vehicles”. Add any favourite toppings, like lettuce, tomatoes, salsa, corn, or in my “Freegan” husband’s case, cheese and sour cream!
Such an inexpensive, quick, colorful, and YUM-MY dinner to enjoy with family, friends, or Yo-Beautiful-Self!
Have A Glorious Week!
The Allen Family