Tuesday, October 4, 2011

Vegan MoFo #4: Sweet-and-Sour Lentils

Summer has very quickly disappeared here so I am a little behind in posting this summery dish. It was still in the 90’s here last week so it’s not all that far-fetched. I miss those hot days already!

This dish has a wonderful tangy bite to it that really makes you want to savor every mouthful. The lentils are cooked in a broth of fruit juice and then combined with summer vegetables like tomatoes, zucchini, and bell peppers.  I used Le Puy lentils here because I like them the best but you could also use brown lentils. Another winner from the Moosewood Collective!

 Sweet-and-Sour Lentils
Adapted from the Moosewood Restaurant Low-Fat Favorites Cookbook

1 ½ cups Le Puy (French) Lentils
2 cups unsweetened pineapple juice
1 tsp fresh ginger, minced
2 cups water
1 medium onion, diced
3 cloves garlic, minced or pressed
2 tsp vegetable oil
1 cup carrots, diced
2 bell peppers, diced (any color)
2 zucchini or yellow squash, diced
2 tomatoes, diced
2 tbls tamari or soy sauce
2 tbls rice vinegar

Rinse the lentils and combine them in a saucepan with pineapple juice, ginger, and water. Bring to a boil. Lower the heat and simmer, uncovered for 30-40 minutes, or until tender. You may need to add extra water (or juice) towards the end of cooking to prevent sticking.

In a skillet sauté the onions, garlic, and carrots in the oil for about 5 minutes. Add the bell peppers, squash, and tomatoes. Cover and cook on medium-low heat for about 10 minutes, or until tender. Stir in the tamari and vinegar.

When the lentils are done, combine the cooked veggies with the lentils. Serve over rice.


  1. I really need to not be reading the VeganMoFo RSS feed at 11 o'clock at night - becuase after seeing your sweet and sour lentils, I'm starving. They look absolutely DELICIOUS!

  2. Ooh, this looks really good and thanks for sharing the recipe as I don't have this cookbook.