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Salsa Lentils

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  • Prep 30 min
  • Total 30 min
  • Servings 8
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Enjoy the health benefits of lentils in a spiced-up version.
Jul 6, 2010
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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

Steps

  • 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.

Nutrition Information

No nutrition information available for this recipe
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