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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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âYouâll love this simple, quick-cooking, throw-in-the-pan-and-simmer meal!â Shannon Koene - Blacksburg, Virginia Ingredients:
1 medium onion, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
1-1/2 cups vegetable broth |
1/2 cup dried lentils, rinsed |
3 teaspoons chili powder |
1-1/2 teaspoons ground cumin |
1 cup frozen corn |
1 cup salsa |
1/4 cup tomato paste |
1 teaspoon dried oregano |
1 teaspoon white vinegar |
2 cups hot cooked brown rice |
3/4 cup shredded reduced-fat sharp cheddar cheese |
Directions:
1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, lentils, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.
2. Stir in the corn, salsa, tomato paste, oregano and vinegar. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice; sprinkle with cheese. Yield: 4 servings.
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