1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon mustard powder
2 cups fat-free vegetable broth
3/4 cup tomato sauce
3 tablespoons balsamic vinegar
1 tablespoon Dijon Mustard
2 tablespoons agave nectar **If you can't find this, you could try pure maple syrup
1 1/2 cups dried (uncooked) brown lentils, rinsed
salt and pepper, to taste
Heat oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent (about 3 minutes. Add garlic, chili powder, and mustard powder and sauté until fragrant (about 1 minute); do not brown the garlic.
Add the broth, tomato sauce, vinegar, mustard, agave nectar, and lentils; stir well and bring to a boil. Reduce heat to low, cover, and simmer until the lentils are tender, but intact (about 30 minutes). If necessary, add 1/4 cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.