June 2008: Sweet and Sour Lentils

Here is a recipe from Ronnie Rosenbaum who is an original member of Harmony Village and was involved in the early planning for that cohousing community in Golden, CO. When she moved in 11 years ago, her children were in high school. They are now “on their own,” with a son-in-law and granddaughter added to the family. Living in cohousing has given Ronnie an extended family to lessen the impact of being an empty nester. After many years as a leader in nonprofit management, Ronnie is now a facilitator and mediator specializing in family, community and work place issues.

Harmony Village has five meal teams, all of which cook great meals. Ronnie insists that her team – Wonder Women and Giles – is the best organized and most efficient! This recipe is an example of an easy, nutritious and delicious main dish that fits with most food preferences.

Sweet and Sour Lentils
Six servings of ½ cup each

An excellent meatless meal served with whole-wheat bread and vegetable sticks.

2-1/2 cups chicken broth (or vegetarian broth to make it genuinely vegetarian)
1 cup red or green lentils
1/2 cup onion, chopped
2 Tbsp. oil
4 - 6 Tbsp. lemon juice
1-1/2 to 2 Tbsp. sugar
Salt and pepper to taste
2 Tbsp. fresh parsley or cilantro, minced
Paprika
Lettuce leaves

Heat broth and lentils in 2-quart saucepan and bring to a boil. Reduce heat and simmer 20 - 30 minutes until lentils are done, but haven't lost their shape. Saute the onion in the oil and then stir it in with the remaining ingredients, first adding the lesser amounts of lemon juice and sugar and increasing their amounts for desired flavor. Stir carefully. Sprinkle with paprika. Serve warm or cold on a bed of lettuce leaves.

Preparation Time: 5 minutes
Cooking Time: 25-30 minutes

Tags: