Sweet and Sour Lentils over Brown Rice
"Lentils are packed with nutrients, fiber, complex carbohydrates, and folic acid. They are low in calories, fat and cholesterol free, which make them a healthy meal alternative. Serve over rich brown rice and a delicious meal."
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 cup lentils
- 2 cups water
- 2 vegetable bouillon cubes
- 2 bay leaves
- 1 teaspoon salt
- 1⁄2 cup apple juice or 1/2 cup pineapple juice
- 1⁄4 cup cider vinegar
- 1⁄4 cup brown sugar
- 2 cloves garlic, crushed
- 1⁄8 teaspoon ground cloves
- 1 medium sauteed onion
directions
- In a large pot combine lentils, water, bouillon cubes, bay and salt.
- Bring to a boil and simmer 30 minutes.
- Add remaining ingredients and cook until lentils are tender.
- Remove bay leaves.
- Serve over brown rice for a complete, delicious and healthy meal.
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Reviews
-
We like this recipe a lot. Well, I do, the rest of my family just tolerates it because they don't love lentils as much as I do. This has a nice flavor and is not hard to make. I prefer it with the pineapple juice. I've actually been known to drain the juice off a can of pineapple chunks to use in this recipe and then serve the kids the pineapple chunks with dinner! -
Super easy and yummy! I didn't use the bay leaf, substituted some onion powder for the fresh onion, and had to use red wine vinegar instead of the cider vinegar. I was also out out cloves. I ended up using about 3 cups of water, as the lentils seemed to really soak up the liquid while cooking and I prefer saucy beans. Even with all these adjustments, it's an excellent dish and healthy, too! I served this over some sesame brown rice. It was so filling! What's not to like?!?! -
This made for a nice warming fall meal when coupled with brown rice. A bit sweeter than I prefer and I will probably skip on the cloves for the second take as I found it pretty Clovey. Well worth a second take though. Thanks for posting!
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Absolutely delicious! I added pineapple with the pineapple juice...we all loved it. Thanks for sharing the recipe. -
very good
Tweaks
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Super easy and yummy! I didn't use the bay leaf, substituted some onion powder for the fresh onion, and had to use red wine vinegar instead of the cider vinegar. I was also out out cloves. I ended up using about 3 cups of water, as the lentils seemed to really soak up the liquid while cooking and I prefer saucy beans. Even with all these adjustments, it's an excellent dish and healthy, too! I served this over some sesame brown rice. It was so filling! What's not to like?!?!
RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>