A vegetarian version of a childhood classic.
SERVES 4
1 cup brown or red lentils, well-rinsed
3 cups water
Bring water to the boil. (Add ½ t. salt if desired.) Add lentils; boil over medium heat for 30 minutes or until tender, stirring occasionally.
4 T. olive oil
1 cup chopped onions
2 cups chopped tomatoes
2 cloves garlic, minced
3 oz. tomato paste
½ cup ketchup
1 t. dried mustard
2 t. chili powder
2 to 3 T. molasses
dash of Worchestershire
salt, pepper to taste
While lentils are cooking, heat oil in a skillet. Sauté onions until translucent over medium high heat. Add tomatoes and garlic; sauté for 5 minutes. Add tomato paste, ketchup, and seasonings, simmer the stew for 5 to 10 minutes. When lentils are tender, add to tomato sauce (adding or draining cooking liquid as needed to obtain the desired consistency). Stir and heat thoroughly. Serve hot over open-faced buns or rice.