sweet and sour lentils

(from acrazyraisin’s recipe box)

the best lentils that ever were or ever will be

Source: Originally published in "New Kosher Cuisine" (published by Solomon Schechter of Greater Boston, with a forward from Mollie Katzen) the recipe is adapted from Zen Palace in Rochester, NY.

Prep time: 5 minutes
Cook time: 120 minutes
Serves 8 people

Categories: vegetarian


  • 1/4 cup tamari or soy sauce
  • 1 large bay leaf or 2 small ones
  • 3 tablespoons of onion powder
  • 1/2 cup vegetable or olive oil
  • 3/4 cup honey
  • 1/2 cup red wine vinegar
  • 1 teaspoon allspice (I usually leave this out.
  • 1/2 teaspoon powdered ginger
  • 4 cups of water
  • 3 cups lentils
  • Rinsed parsley leaves, chopped for garnish


  1. Mix the first 8 ingredients in a 4-quart pot.

  2. Add water and mix together.

  3. Add lentils.

  4. Bring to a boil, then cover, lower heat, and simmer for one and a half hours.

  5. Turn off heat and leave pot uncovered for about fifteen minutes.

  6. Uncover, remove bay leaf, and stir gently.

  7. This dish can be served hot, room temperature, or cold.

  8. Garnish with chopped parsley.

  9. These lentils freeze well.

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