Recipe of the Week 10/7 - Spicy Mexican Red Lentils

Serves 4

1 cup red lentils, uncooked (dry)
3 cups water
1 Tablespoon olive oil
1 cup onions chopped
14.5 oz can diced tomatoes
1 1/2 teaspoons cumin
1 Tablespoon each of chili powder, garlic powder, onion powder and paprika 1 teaspoon salt
1/2 teaspoon cayenne powder
1 teaspoon crushed garlic

Add your olive oil and onions to a pot and cook until they are starting to brown. In the meantime rinse your lentils and set aside.
When the onions start to brown, add the rest of the ingredients and bring to boil. Once boiling, turn down the heat to a simmer.
Cook for 10-15 minutes or until lentils are tender.
Garnish with sour cream and cilantro if using.

Nutrition Facts
Calories 266, % Daily Value*, Total Fat 4.9g 6%, Saturated Fat 0.7g 3%, Cholesterol 0mg 0%, Sodium 833mg 36%, Total Carbohydrate 43.5g 16%, Dietary Fiber 19g 68%, Total Sugars 7.7g, Protein 15g , Vitamin D 0mcg 0%, Calcium 84mg 6%, Iron 5mg 30%, Potassium 656mg 14%

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