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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Pillsbury Bake-Off; Sharon Mutugi, Altamonte Springs, FL Ingredients:
2 cups uncooked green lentils |
2 tablespoons olive oil |
2 cups chopped red onions |
1/4 cup garlic clove, finely chopped |
2 cups salsa (recommended old el paso thick n chunky salsa) |
1 (4 1/2 ounce) can chopped green chilies |
1 (1 ounce) package taco seasoning mix |
1 teaspoon salt |
1 cup chopped fresh cilantro |
Directions:
1. In a big pan, bring 6 cups water to a boil over high heat; add in lentils; boil 10 minutes or until tender, stirring occasionally; drain.
2. Heat oil in a large pan over medium heat until hot.
3. Add in onions and garlic; cook and stir until tender.
4. Add lentils and remaining ingredients except cilantro; mix well; bring to a boil.
5. Decrease heat to med-low; cover and simmer 15 minutes or until thoroughly heated, stirring occasionally.
6. Add cilantro; mix well.
7. Remove from heat; if desired, serve with hot cooked brown or white rice.
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