Sometimes when I revisit an old recipe, one I used to make frequently, it's great and I wonder why I ever stopped making it. And then there are recipes that I wonder how the hell I ever thought it was worth my time to either make or eat. This one falls somewhere in between, although as I was reading it over to type up for this post*, I noticed that the header says "if you would like the dish sweeter, add a small amount of brown sugar or honey." Why, yes, I would like it sweeter. D'oh. So maybe I'll make it again, add some sweetener, and see if I can move the recipe firmly into the first camp.
adapted from Moosewood Restaurant Low-Fat Favorites
Combine lentils, juice, ginger, and water in a large pot. Bring to a boil, then lower heat and simmer (uncovered) 30-40 minutes. Keep an eye on them near the end, and add some of the excess pineapple juice if they seem to be getting too dry.
- 1 1/2 C brown lentils, rinsed
- 2 C apple juice
- 1" piece ginger, peeled and grated
- 2 C water
- 1 C chopped onions
- 3 garlic cloves, grated or minced
- 1 C diced carrots
- 2 tsp vegetable oil
- 1 medium yellow bell pepper, seeded and diced
- 1 small zucchini, diced
- 1 can (15 oz) diced tomatoes
- 1/2 can crushed pineapple
- 1/8 C brown sugar
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- chopped scallions (garnish)
Meanwhile, saute onions, garlic, and carrots in oil over medium-high heat until onions begin to soften (~5 minutes). Add pepper, squash, tomatoes, pineapple, and brown sugar. Cover and cook on low for another 10 minutes until just tender. Stir in soy sauce and vinegar. Garnish with scallions and serve.serves 4-6
*I have a small, highly curmudgeonly pet-peeve about the word "blog." Seasonal Menus is my blog, the individual entries are "posts" or "blog posts," not "blogs." I know it's standard usage at this point, but I feel strongly on this issue. At least, strongly enough that I had to get it off my chest here, in this tiny footnote.