Wow, it’s been a long time since anything was posted on here. It has been a very busy past two months and I am just now getting back into some sort of routine. Soon to come: more recipes, new homeschool/housework schedules, and lots of thoughts on REAL food!
This recipe was different and yummy! Even Mr. 4-year-old “I don’t like lentils all of a sudden” liked this meal. It is sort of a compromise because of all the sweetness in it, even if it is made with natural sweeteners. But once in a while a sweet main dish is good after a lot of savory ones!
Sweet and Sour Lentils
1 cup green lentils, soaked overnight or for 7 hours to remove anti-nutrients
1 bay leaf
2.5 cups water or broth
1 T olive oil
1 onion, chopped
1 clove garlic, minced
2 cups diced carrots
2 cups diced bell pepper
1/4 cup sugar (sucanat/rapadura or maple syrup)
1/4 cup apple cider vinegar
1/4 cup fruit juice (apple, pineapple, mango, papaya, etc…)
1 teaspoon salt
1/2 tsp cinnamon
1 pinch ground cloves
1. Simmer the lentils and bay leaf in the broth for 20-30 minutes, or until tender.
2. In a separate pan, heat the olive oil over medium heat. Saute the onion and garlic for 2-3 minutes. Add in carrots and saute another 2 minutes. Add bell pepper and saute until all veggies are crisp tender.
3. Combine maple syrup, vinegar, juice, salt, cinnamon and cloves in a bowl. Mix to combine and set aside.
4. Deglaze the veggie pan with the dressing mixture. Heat through.
5. Remove bay leaf from lentils. Add lentils to the veggies and heat through. Taste and adjust seasonings.
Serve over arugula or rice/quinoa/couscous/other grain…