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Lentils of the Southwest

Lentils

Note: Get a grownup's help with this recipe, which requires using the oven/stove and chopping with a knife.

Prep time: 1 hour, 30 minutes

What you need:

  • ½ cup lentils, brown or green
  • 2 cups water
  • ¾ teaspoon olive oil
  • 2 tablespoons chopped onion
  • ¾ teaspoon minced garlic
  • ½ teaspoon ground cumin
  • ¾ teaspoon ground, mild red chili (optional)
  • ½ teaspoon chili powder
  • 1/3 cup diced tomatoes, canned or fresh
  • ½ teaspoon salt
  • 2 tablespoons chopped, fresh cilantro

Equipment and supplies

  • Saucepan
  • Skillet
  • Measuring cups/spoons
  • Oven/stove

What to do:

  1. Combine the lentils and water in a saucepan.
  2. Bring to a boil over high heat.
  3. Reduce the heat to medium and cook the lentils until tender, about an hour. If needed, add more water.
  4. Heat olive oil in a skillet.
  5. Sauté the onion and garlic in the olive oil for 2-3 minutes, until softened.
  6. Stir in the cumin, ground red chili (optional), and chili powder.
  7. Add onion-garlic-spice mixture to the cooked lentils.
  8. Stir in the tomatoes and salt.
  9. Bring to a boil.
  10. Reduce heat to low.
  11. Simmer uncovered for 10 minutes.
  12. Just before serving, stir in the chopped cilantro.

How much does this recipe make?
Six servings

Reviewed by: Mary L. Gavin, MD
Date reviewed: March 2012