Mexican Lentils And Vegetables Recipe
Summary
Ingredients
1/2 cup dry lentils
1 1/2 cups hot water
1 medium carrot, chopped
1 small onion, chopped
1 clove garlic, minced
1 teaspoon chili powder
1 8 ounce can tomatoes, drained and cut up
1 4 ounce can diced green chili peppers, drained
1 medium green or sweet red pepper, chopped
1 tablespoon snipped fresh cilantro or parsley
2 tablespoons lime or lemon juice
1/2 teaspoon salt
Directions
Rinse lentils; drain.
In a 2 quart casserole combine lentils, hot water, carrot, onion, garlic, and chili powder.
Cook, covered, on 100% power (high) for 4 minutes or till boiling.
Cook on 50% power (medium) for 20 minutes more or till lentils are just tender.
Stir in drained tomatoes, green chili peppers, green or sweet red pepper, cilantro or parsley, lime or lemon juice, and salt.
Cover and let stand for 30 minutes.
In a 2 quart casserole combine lentils, hot water, carrot, onion, garlic, and chili powder.
Cook, covered, on 100% power (high) for 4 minutes or till boiling.
Cook on 50% power (medium) for 20 minutes more or till lentils are just tender.
Stir in drained tomatoes, green chili peppers, green or sweet red pepper, cilantro or parsley, lime or lemon juice, and salt.
Cover and let stand for 30 minutes.
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