Enjoy the health benefits of lentils in a spiced-up version.
Ingredients
2 cups (500 mL) uncooked green lentils
2 tbsp (25 mL) olive oil
2 cups (500 mL) chopped red onions
1/4 cup (50 mL) garlic cloves, finely chopped
2 cups (500 mL) Old El Paso™ Thick N' Chunky Salsa
1 can Old El Paso™ Chopped Green Chiles
1 pouch Old El Paso™ Taco Seasoning Mix
1 tsp (5 mL) salt
1 cup (250 mL) chopped fresh cilantro
Instructions
In a large saucepan, bring 6 cups water to a boil over high heat. Add the uncooked green lentils; boil for 10 minutes or until tender, stirring occasionally so the lentils cook evenly and don’t stick. Drain the lentils well and set aside.
In the same large saucepan, heat the olive oil over medium heat until hot. Add the chopped red onions and garlic cloves; cook and stir until tender and fragrant. Add the drained lentils, old el pasoᵀᴹ thick n' chunky salsa, old el pasoᵀᴹ chopped green chiles, old el pasoᵀᴹ taco seasoning mix, and salt; mix well to coat everything evenly. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes or until thoroughly heated, stirring occasionally to prevent sticking.
Add the chopped fresh cilantro; mix well so the cilantro is evenly distributed. Remove from heat. If desired, serve piping hot with hot cooked brown or white rice.
