Saute:
1 C minced onion
1 clove garlic
1 tsp olive oil
Add and bring to a boil:
1 cup dry lentils
1 tsp ground cumin
1 Tbsp chili powder
1 tsp oregano
2 1/2 tsp chik'n broth powder (Frontier)
2 1/2 C water
1 cup salsa
Reduce temperature, cover and cook 30 minutes, until lentils are tender. Uncover and cook for 6-8 minutes or until mix is thickened. Mash lentils slightly.
Serve on taco shells with lettuce, cheese of choice, black olives, whatever you like.
Great Lentil Challenge
5 comments:
thanks for the recipe, dori! i think i have everything on hand, except for the broth powder -- think i could sub veg. broth instead?
I think that it would be okay to sub veg broth powder since the mexi seasonings come through so boldly. I'm glad you are going to give it a try.
Thanks for posting this recipe. I made it last night and my omni-husband raved about it.
This sounds delish! You should send it to Brendon at Something in Season for his Lentil Challenge!
ooooh, this is your entry?! good one! i want to try your taco lentils soon, thanks for reminding me. lentil challenge...what a fun idea! :o)
Post a Comment