Spicy Mexican Lentils
Source of Recipe
Julie Benedict mailto:juliebenedict@flashmail.com ,wwrecipes - Breakfast&Brunch - Malaysian Turkey Sausage - January 10, 2002, 2002, theme - My All-Time Favorite Recipe
Recipe Introduction
Hi all you cooks out there, Julie Benedict from Tacoma, Washington. I
live on a boat with my wonderful husband of 26 years, our 15 year old
daughter and three (!) cats. I have been making the following recipe
for many years. It is great over rice or baked potatoes, as a base
for burritos, tacos or wraps or as a dip for corn chips.
List of Ingredients
1 1/2 cups lentils
1 onion, chopped
5 cloves garlic, minced or crushed
1 4 oz can diced green chilies
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup green chili taco sauce (from a 12 oz bottle)
2 cups canned tomato sauce
2 cups water Recipe
Place all ingredients in a pot. Bring to a boil; then reduce heat to
moderate. Cover and cook until lentils are tender, (about 30-40
minutes), stirring frequently. Makes 6-8 servings (6 cups)
|
|
member logon
