Salsa Lentils

Salsa lentils
  • Medium
  • 30 Minutes
  • Beans
  • Serves 6
  • Sides
Enjoy the health benefits of lentils in a spiced-up version.


  • 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 PasoTM Thick N' TMChunky Salsa
  • 1 can Old El PasoTM Chopped Green Chiles
  • 1 pouch Old El PasoTM Taco Seasoning Mix
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) chopped fresh cilantro


  • In large saucepan, bring 6 cups water to a boil over high heat. Add lentils; boil 10 minutes or until tender, stirring occasionally. Drain.
  • Heat oil in large saucepan over medium heat until hot. Add onions and garlic; cook and stir until tender. Add lentils and all remaining ingredients except cilantro; mix well. Bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes or until thoroughly heated, stirring occasionally.
  • Add cilantro; mix well. Remove from heat. If desired, serve with hot cooked brown or white rice.