Ingredients
- 1/2 C lentils, green or brown, dry
- 1 1/2 C water
- 1 tsp olive oil
- 1 onion
- 1 clove garlic
- 1 tsp cumin
- Red chili peppers to taste
- 1/2 tsp chili powder
- 1 C tomato
- Salt to taste
- 2 Tbsp cilantro
Directions
Mise en place
- Wash and dry produce.
- Peel and dice the onion.
- Dice the tomato.
- Chop the cilantro.
- Mince the garlic.
- Measure out the ingredients.
Prepare lentils
- In a small pot, combine the lentils and 1 and ¼ C water. Bring to a boil over high heat. Reduce the heat to low and cook uncovered until tender, about 30 minutes.
- Heat olive oil in a medium skillet. Add diced onions and garlic. Cook for 3-5 minutes or until tender. Stir in cumin, red chili pepper, and chili powder. Reduce heat to low and cook for 2 minutes
- Add onion/ garlic mixture to cooked lentils. Add ¼ C plus 2 T water. Stir in tomatoes and salt. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, for 20 minutes.
- Just before serving stir in cilantro.
Serve hot and enjoy!
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year.
Lentils are believed to have originated in central Asia and been consumed since prehistoric times. They are one of the first foods to have ever been cultivated. Lentils spread throughout Africa and Europe during exploration.
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