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Directions: Bring water to a boil & cook lentils for 25 minutes. Drain & set aside.
combine vinegar, honey, tamari, ginger & water. Bring to a boil. mix
cornstarch with a little water & add to sauce. Saute onion in oil till
soft. Add pieces of celery & cook for 5 minutes over medium heat. Add
lentils, mix well. Add sauce, simmer 5 minutes. Serve over rice.
"Vegetarian Times Cookbook"
| Ingredients:
1/2 Cup(s) Dry lentils
3 Cup(s) (1 can) Chick Peas **
2 Tablespoon(s) Vinegar
2 Tablespoon(s) Racks of lamb
1 Tablespoon(s) Tamari
1/2 Teaspoon(s) Grated ginger
1 Teaspoon(s) Cornstarch
1 small Onion, sliced
2 Tablespoon(s) Oil
4 Celery sliced diagonally |
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