2 cups water
2 beef bouillon cubes
1 bay leaf
1 tsp salt
1 onion, chopped
Olive oil
1/4 cup apple or pineapple juice (I used pineapple)
1/4 cup cider vinegar
1/4 cup brown sugar
1 clove garlic, crushed
1/8 tsp cloves
1. Combine lentils, water, bouillon, bay leaf, and salt in a large saucepan. Bring to a boil and simmer 20 minutes.
2. Meanwhile, saute onion in olive oil in a separate pan.
3. When lentils are cooked, add juice, cider vinegar, brown sugar, garlic, cloves, and sauteed onion. Heat to bubbly. Serve over rice.
Source: More-With-Less
Try #1 - April 5, 2011
So, honestly this smelled nasty while I was cooking it, but when all was said and done and I was actually eating it, it was a-ok. So if you're worried that you ruined a whole batch of lentils (and I doubled the recipe!), fear not - plow on through and wait until the finished product.
Update: After eating this for leftovers, I decided that I really don't like it very much... I probably won't make it again.
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