Lentils and Rice

This was my first time cooking lentils.

I think it was a spicy success!

It was good meatless, but it would also be very good with chicken.

Mexican Lentils and Rice

1 medium onion, chopped

2 garlic cloves, minced

1 T. olive oil

1 1/2 cups vegetable broth

1/2 cup dried lentils, rinse

1 T. chili powder

1 1/2 t. ground cumin

1 cup frozen corn

1 cup salsa

1/4 cup tomato paste

1 t. dried oregano

1 t. white vinegar

2 cups hot cooked brown rice

3/4 cup shredded cheddar cheese

In a large pan, saute onion and garlic in oil until tender.

Add the broth, lentils, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until almost tender.

Stir in the corn, salsa, tomato paste, oregano, and vinegar. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer. Stir in rice and cheese.

It was really good with cooked corn tortillas.