Lentils and Jasmine Rice

1. lb lentils
1 medium green pepper, chopped
1 medium onion, chopped
6 glove garlic
1 tbsp olive oil
1/4 cup sherry, reserve vinegar
1 tbsp organic cumin
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1 bay-leaf
1. 28 oz organic, no salt crushed tomatoes
enough water to cover lentils
salt to taste
12 oz. beefless grounds
1 tbsp olive oil

Pick through and rinse the lentils. Soak overnight (opt) Drain lentils. Add lentils to a pot of water, enough to cover beans and boil them for 15 minutes on low heat. Add the crushed tomatoes, sherry, oregano, basil, bayleaf cumin, and salt&pepper. In a frying pan, add 1 tbsp of olive oil and saute onions, peppers and crushed garlic until translucent. In another frying pan, add 1 tbsp of olive oil and fry the grounds for 4 minutes until crumbly. Add the beefless grounds and saute vegetables to the lentils and simmer for 45 minutes or until the lentils are tender.

Serve over your favorite rice or pasta.

The lentils are even better the following day!