Rinse and check over lentils for foreign pieces. In a small saucepan bring lentils to a boil with the water. Reduce to low covered and simmer 25-30 min. or until tender but not mushy. Do not overcook!

Meanwhile cook in a large non-stick skillet, heat the oil, add the garlic, green onions, green pepper, cumin and chili powder. Saute the ingredients until the veggies are tender crisp.

Stir in the tomato sauce, vinegar and molasses, stir and simmer for 1 min.

When lentils are cooked add the vegetable mixture and heat through. Serve immediately.