Lentils of the Southwest
Prep time: 1 hour, 30 minutes
- ½ cup lentils (any color)
- 2 cups water
- ¾ teaspoon olive oil
- 2 tablespoons chopped onion
- ¾ teaspoon minced garlic
- ½ teaspoon ground cumin
- ¾ teaspoon mild ground 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
- Measuring cups/spoons
- Combine the lentils and water in a saucepan. Bring to a boil over high heat.
- Reduce the heat to medium and cook the lentils until tender, about an hour. If needed, add more water.
- Heat olive oil in a skillet. Sauté the onion and garlic in the olive oil for 2-3 minutes, until softened.
- Stir in the cumin, ground red chili (optional), and chili powder.
- Add onion-garlic-spice mixture to the cooked lentils.
- Stir in the tomatoes and salt. Bring to a boil. Reduce heat to low, then simmer uncovered for 10 minutes.
- Just before serving, stir in the chopped cilantro.
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