garlic finely chopped or 1/2 teaspoon garlic powder
(15 ounces) diced tomatoes, with juice
dry lentils, rinsed
red pepper flakes (optional)
orzo or tiny pasta
fresh cilantro, chopped
Heat oil in a large skillet over medium heat (300 degrees in an electric skillet). Add onion and garlic and cook 3 to 4 minutes.
Stir in water, diced tomatoes with juice, lentils, cumin, turmeric, and red pepper flakes, if desired.
Bring to a boil. Cover and reduce heat to low (250 degrees in an electric skillet). Simmer for 25 minutes.
Add pasta and cook uncovered until pasta is tender, about 10 minutes.
Sprinkle with cilantro and serve warm.
Refrigerate leftovers within 2 hours.
Serve topped with light sour cream or plain non-fat yogurt.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.