Sweet & Sour Lentils from Deb Greene

By GwennW

Ingredients

• 1/4 c. Tamari or Soy Sauce
• 1 large or 2 small bay leaves
• 3 T. Onion powder
• 1/2 c. vegetable oil
• 3/4 c. honey
• 1/2 c. red wine vinegar
• 1 tsp. Allspice
• 1/2 tsp. powdered ginger
• 4 c. water
• 3 c. lentils-rinsed
• 4 - 5 large onions, chopped and sautéed until dark brown

Preparation

Step 1

Sauté onions in approx. 2 T. oil until dark brown. Set aside.

Rinse lentils in a colander and drain.

Mix the first 8 ingredients with sautéed onions in a 4 quart pot or dutch oven. Add water & mix. Add lentils. Bring to a boil, then cover, lower heat & simmer for 1 & ½ hours. Uncover, remove bay leaves and stir gently.

Lentils can be served hot, cold or at room temperature. These also freeze easily.