Lentils of the Southwest

Prep time: 1 hour, 30 minutes

Ingredients:

• 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

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

Directions:

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

Serves: 6

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