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.