Lentils of the Southwest

Courtesy of Recipes for Healthy Kids Cookbook for Homes

Servings: 6
Prep Time: 15 Min.
Cook Time: 50 Min.

* 1/2 c. lentils, green or brown, dry
* 1 tsp. extra virgin olive oil
* 2 Tbsp. fresh onions, peeled, diced
* 1 tsp. fresh garlic, minced
* 1 tsp. ground cumin
* 1 tsp. ground red chili pepper
* 1/2 tsp. chili powder
* 1/2 c. canned low-sodium diced tomatoes
* 1/2 tsp. salt
* 2 Tbsp. fresh cilantro, chopped

1. In a small pot, combine the lentils and 1 1/4 cup water. Bring to a boil over high heat. Reduce the heat to low and cook uncovered until tender, about 30 minutes.
2. Heat olive oil in a medium skillet. Add onions and garlic. Cook for 3-5 minutes or until tender. Stir in cumin, red chili pepper, and chili powder. Reduce heat to low and cook for 2 minutes.
3. Add onion/garlic mixture to cooked lentils. Add 1/4 cup plus 2 tablespoons water. Stir in tomatoes and salt. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 20 minutes.
4. Just before serving stir in cilantro. Serve hot.

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Calories: 69;   Total Fat: 1g;   Saturated Fat: 1g;   Cholesterol: 0mg;   Total Carbs: 11g;   Fiber: 4g;   Protein: 5g;   Sodium: 142mg;