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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Moosewood Low Fat Favorites Ingredients:
1 1/2 cups brown lentils |
2 cups unsweetened apple juice |
2 teaspoons fresh grated ginger |
2 cups water |
1 cup chopped onion |
3 cloves garlic, minced |
1 cup peeled and diced carrot |
2 teaspoons vegetable oil |
1 bell pepper, seeded and diced |
1 small zucchini or 1 small yellow squash, diced |
1 tomato, chopped |
2 tablespoons soy sauce |
2 tablespoons rice vinegar |
cooked rice |
chopped scallion |
Directions:
1. Rinse the lentils. Combine them in a saucepan with the apple juice, ginger and water.
2. Bring to a boil, then lower the heat and simmer, uncovered, for 30-40 minutes, until the lentils are tender.
3. Add a little water near the end of cooking time to prevent sticking.
4. While the lentils cook, sauté the onions, garlic and carrots in oil for about 5 minutes, until the onions begin to soften.
5. Add the bell peppers and zucchini and tomatoes, cover and cook on low heat for about 10 minutes, until just tender.
6. Stir in the soy sauce and vinegar.
7. When the lentils are ready, combine them with the vegetables. Serve on rice and top with chopped scallions.
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