Salsa Lentils

(from saymyname’s recipe box)

Source: Pillsbury Bakeoff

Serves 8 people

Categories: Lentils, Main Dish, Tex-Mex

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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