2.5 Cups Water with Veg. Bouillon Cubes
1.0 Bay Leaf
0.5 teaspoon Salt (optional)
1.0 Cups Lentils
1.0 Clove Garlic
2.0 tablespoon Vinegar
2.0 tablespoon Brown Sugar
0.5 Cups Chopped Onions
0.5 teaspoon basil
0.5 teaspoon Oregano
1 - 2 carrots, chopped
0.5 - 1 bell pepper, chopped
1 can (16 oz) pineapple tidbits with juice
0.5 teaspoon of both basil and oregano
0.5 teaspoon lemon or lime juice
Heat water with bouillon to boiling.
Add washed lentils. Lower heat and simmer 20 minutes.
While the lentils cook, sauté garlic, onion, pepper, and carrot in olive oil until somewhat soft.
Add sautéed mixture and remaining ingredients. Simmer another 20 minutes.
Serve over rive.