Sweet and Sour Lentils
- 1 ½ c. brown lentils, picked over and rinsed
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 zucchini, diced
- 1 can pineapple chunks or tidbits, drained
- 1 T minced fresh ginger, or 1 t. powdered ginger
- ¼ c. cider vinegar
- ¼ c. soy sauce
- ¼ c. brown sugar
- ¼ c. ketchup
- 3 t. Sriracha or Tabasco sauce
- 1 T cornstarch (to thicken, if needed)
- red pepper flakes (optional)
Cook lentils in sufficient water to cover until tender. Drain.
Meanwhile, in a large pot, sauté the onion, red pepper, and zucchini in a little water until vegetables begin to soften. Add the cooked lentils along with the pineapple, ginger, vinegar, soy sauce, brown sugar, ketchup, and Sriracha. Simmer for 10 minutes until flavors blend. Taste and adjust seasonings.
If mixture is too soupy, combine cornstarch in a cup with 2 T water to make a smooth paste. Whisk into lentil mixture and simmer 5 minutes more to thicken. Serve over rice, and sprinkle with red pepper flakes if desired.
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