1 1/2 C. dried lentils
1/4 C. raisins
4 C. vegetable stock or water
1 tsp. basil
1 T. chili powder
2 tsp. cumin powder
1 green pepper, chopped
1 C. tomato paste ( I did 3/4 C. tomato paste abd 1/4 C. bbq sauce for more flavor)

Soak dried lentils if you prefer. Drain; add raisins and stock. Simmer 15 minutes. Add other ingredients and simmer 35-45 minutes, until tender, adding more stock if needed.

Yield: 8 servings
Serving Size: ~ 3/4 C.

Calories: 170
Fat: .5
Fiber: 2.4

Notes: This recipe came to me via another source, but apparently it is orignally from “The Peaceful Cook” by Harriet Kofalk. This dish is supposed to be a replacement for taco meat. You wrap these in warm corn tortillas, cover with shredded zucchini and top with organic non fat sour cream.

Anyway, we just had it as a side dish with grilled chicken. But this recipe finally convinced us that we aren’t lentil people. The rest of it was good. The sauce was saucy and tasty, the raisins a suprisingly yummy touch — I couldn’t blame the recipe here for my dislike of the humble lentil. As much as I want to like them, I can’t. But if you DO like lentils, you should like this recipe, since I almost liked it and I hate lentils!