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

Ingredients:
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

 Directions:

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.