Instructions: Bring the lentils and water to a boil, then cover & simmer for about 25 - 30 minutes until soft but not mushy. While the lentils cook, saute the scallions, pepppers, garlic, chili powder and cumin in 1 TBSP vinegar til the vegetables are limp (about 2 mins). (NB: I do use a nonstick pan for this step.) Add tomato sauce and molasses, cook for 1 minute (scrape the stuck pieces off the pan), taste and add more vinegar if needed (I usually add another TBSP). Add mixture to lentils and cook until heated through.

Great over rice, or maybe as a burrito or taco filling (recommend using less than 3c. water then, since this comes out very sauce-y).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.