Lentils of the Southwest
Green or brown lentils simmer with onions, tomatoes, cumin and chili, then finish with fresh cilantro. A small side to serve with the rest of your meal.
Recipe source: USDA Food and Nutrition Service, Team Nutrition. Original recipe
Makes6 servings; 1/4 cup per serving
Time15 minutes preparation and 50 minutes cooking.
The source gives 15 minutes preparation and 50 minutes cooking. This is a small lentil side dish; the original suggests brown rice alongside it for a main dish.
Ingredients
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Let’s make it
- Combine lentils and 1 1/4 cups water in a small pot. Bring to a boil, reduce heat to low and cook uncovered for about 30 minutes, until tender.
- Heat oil in a skillet. Cook onion and garlic for 3 to 5 minutes, until tender. Add cumin, red chili pepper and chili powder; cook on low heat for 2 minutes.
- Mix the seasoned onions into the cooked lentils. Add the remaining 1/4 cup plus 2 tablespoons water, tomatoes and salt. Bring to a boil, then simmer uncovered on low heat for 20 minutes.
- Stir in cilantro immediately before serving. Serve hot.
USDA Food and Nutrition Service, Team Nutrition, Recipes for Healthy Kids: Cookbook for Homes, printed pages 60-61. Recipe contributed by Sweeney Elementary School, Santa Fe, New Mexico. Instructions condensed for this site.
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