1/2 c. dry lentils
3 c. water
2 tbsp. vinegar
2 tbsp. honey
1 tbsp. soy sauce
1/2 tsp. grated fresh ginger or 1 tsp. ground ginger
1/2 c. water
1 tsp. arrow root or cornstarch
1 sm. onion, sliced
Cooking spray (Pam)
4 to 5 stalks celery, diagonally sliced

To cook lentils, bring water to a boil, then reduce heat and cook about 25 minutes or until tender. Do not overcook. Drain and set aside.

To make sweet and sour sauce: Combine next 4 ingredients and 1/2 cup water in a small saucepan. Bring to a boil. Put arrow root or cornstarch in a small glass and add a little water. Mix thoroughly and add to boiling water to thicken it. Saute onion in large frying pan lightly sprayed with Pam. When onion is soft, add pieces of celery and cook 5 minutes more over medium heat. Drain cooked lentils and add to frying pan; mix well. Pour sweet and sour sauce into pan and cook for 5 minutes. Serve over a bed of brown rice.