Salsa Lentils

Enjoy the health benefits of lentils in a spiced-up version. ...MORE + LESS -

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

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1

In large saucepan, bring 6 cups water to a boil over high heat. Add lentils; boil 10 minutes or until tender, stirring occasionally. Drain.
2

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.
3

Add cilantro; mix well. Remove from heat. If desired, serve with hot cooked brown or white rice.