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Nutrition Facts
Serving Size 1 (83g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock apple cider
Calories 237
Calories from Fat 5		(2%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 6mg		0%
Potassium 631mg		18%
Total Carbohydrate 42.9g		14%
	Dietary Fiber 17.4g	69%
	Sugars 8.8g
Protein 14.7g		29%
detailed view... how is this calculated?

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Sweet & Sour Lentils

Recipe #35541 | 25 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Ocean~Ivy
Jul 29, 2002

Easy sweet & sour dish to prepare.

SERVES 4 -8 (change servings and units)

Ingredients

1/2 lb dried lentils
1/2 cup vegetable stock
1/3 cup apple cider
1/4 cup apple cider vinegar
1 1/2 tablespoons sugar
1 tablespoon molasses
1/8 teaspoon ground cloves
2 bay leaves
1 tablespoon chopped scallion
1 dash cayenne
chopped fresh ginger, to taste
salt

Directions

1
Cook the lentils in 3 cups of stock or water.
2
In a small saucepan combine the stock, cider, vinegar, sugar and molasses.
3
Add in the cloves, bay leaves, scallions, cayenne and ginger.
4
Bring mixture to a boil; boil 2 minutes.
5
Combine with cooked lentils and their liquid.
6
Add the salt and cook until hot and bubbling.
7
You may serve with basmati rice.

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Browse similar recipes by category

Course > Main Dish > Stews
Main Ingredient > Beans > Lentils
Cuisine > Asian > Eastern > Chinese
Preparation > Time to Make > < 30 mins
Preparation > Equipment > Stove Top
Occasion > Taste/Mood > Comfort Food
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: quitoslady #2

On Jul 7, 2007

0 people found this review helpful

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From: Roosie

On Oct 18, 2004

Mmmm! Wonderful flavor, I followed the recipe exactly, using brown lentils and served over brown rice. I actually held off and added the ginger and scallions when it was almost done, for a fresher flavor. It has a lovely sweet and tangy flavor (I don't know about sour, but tangy!) from the apple juice and cider. I also used chicken broth for the stock called for. I would like to see the cooking water/stock for the lentils included in the ingredients and not just in the directions. The scallions added lovely color and the ginger a burst of flavor. Delicious lentil recipe- will make again.

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From: Charishma Ramchandani

On Aug 20, 2002

I made this a few days back. I substituted the molasses with brown sugar. I did not know what apple cider is, so, I had to omit that. But, I used 1/2 + 1/3 cup of apple cider vinegar instead. I did not use fresh ginger at all(to be honest, I was too lazy to chop it that day). I cooked the lentils in about 6 cups of water + 3 cups of vegetable stock upto 4 pressure cooker whistles. The rest, I followed the recipe. Served it over hot Basmati rice and it was well loved by all at home. Thank U for sharing it. Its a great lentil recipe u got

3 people found this review helpful

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From: yogi

On Jul 30, 2002

This is going to be one of my standard recipes!! Very flavorful. I didn't have molasses or apple cider, so added a little brown sugar and it still turned out great. Especially like the ginger.

2 people found this review helpful

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Read all 5 reviews