Barb and Martin's Sweet and Sour Lentils

Barb and Martin's Sweet and Sour Lentils
January 2013
Serves 6
1 1/2 cups brown lentils
2 cups unsweetened apple juice or apple cider
2 tsp. grated fresh gingerroot
2 cups water
1 cup chopped onions
3 cloves garlic, minced
1 cup peeled and diced carrots
2 tsp. canola or other veg. oil
1 medium red or green bell pepper, seeded and diced
1 small zucchini or yellow squash, diced
1 tomato, chopped
2 tbsp. soy sauce
2 tbsp. rice vinegar
salt and pepper to taste
cooked rice (optional)
chopped scallions (optional)

Rinse the lentils and discard any bad-looking ones. Combine them in a saucepan with the apple juice, ginger and water. Bring it to a boil, then lower the heat and simmer, uncovered, 30-40 mins., until the lentils are tender. Add a little water near the end of cooking if necessary to prevent sticking. While the lentils cook, saute the onions, garlic and carrots in the oil for about 5 mins. until the onion begins to soften. Add the peppers, zucchini or squash, and tomatoes, cover and cook on low heat for about 10 mins. until just tender. Stir in the soy sauce and vinegar. When the lentils are ready, combine them with the vegetables. Serve on rice and top with scallions if desired.

Can use red wine vinegar instead of the rice vinegar.
A great addition is craisins. Also, celery adds to the crunchiness.