1/2 c Dry lentils
3 c Water
2 tb Vinegar
2 tb Honey
1 tb Tamari
1/2 ts Grated ginger
1/2 c Water
1 ts Cornstarch
1 sm Onion, sliced
2 tb Oil
4 ea Celery sliced diagonally
Bring water to a boil & cook lentils for 25 minutes. Drain & set aside. combine vinegar, honey, tamari, ginger & water. Bring to a boil. mix cornstarch with a little water & add to sauce. Saute onion in oil till soft. Add pieces of celery & cook for 5 minutes over medium heat. Add lentils, mix well. Add sauce, simmer 5 minutes. Serve over rice. “Vegetarian Times Cookbook”