sweet and sour lentils
(from Joanna’s recipe box)
the best lentils that ever were or ever will be
Source: from chaim. originally published in "New Kosher Cuisine" (published by Solomon Schechter of Greater Boston, with a forward from Mollie Katzen) the recipe is adapted from Zen Palace in Rochester, NY.
Prep time: 5 minutes
Cook time: 120 minutes
Serves 8 people
Ingredients
- /4 cup tamari or soy sauce
- 1 large bay leaf or 2 small ones
- 3 tablespoons of onion powder
- 1/2 cup olive oil
- 3/4 cup honey
- 1/2 cup red wine vinegar
- 1 teaspoon allspice
- 1/2 teaspoon powdered ginger
- 4 cups of water
- 3 cups lentils
- Rinsed parsley leaves, chopped for garnish
Directions
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Mix the first 8 ingredients in a 4-quart pot.
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Add water and mix together.
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Add lentils.
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Bring to a boil, then cover, lower heat, and simmer for one and a half hours.
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Turn off heat and leave pot uncovered for about fifteen minutes.
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Uncover, remove bay leaf, and stir gently.
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This dish can be served hot, room temperature, or cold.
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Garnish with chopped parsley.
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These lentils freeze well.