2 teaspoons vegetable oil
½ cup chopped onion
½ cup chopped bell pepper (any color)
1 clove garlic, minced or 1/4 teaspoon garlic powder
½ cup dried lentils, rinsed
4 ½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon oregano (optional)
1 ¼ cups low-sodium broth (any flavor)
½ teaspoon salt (optional)
- Wash hands with soap and water.
- In a large skillet, heat oil on medium. Add the onion, bell pepper and garlic. Sauté until tender, about 3 minutes.
- Add the lentils, chili powder, cumin and oregano, if desired. Cook and stir for 1 minute.
- Add broth and bring to a boil. Reduce heat, cover and simmer until the lentils are tender, 20 to 30 minutes for brown lentils, Add water if necessary to keep the lentils just covered with liquid.
- Uncover; cook until mixture thickens and most of the water is gone, about 5 to 10 minutes. Add salt, if desired.
- Use for tacos, wraps or salad.
- Refrigerate leftovers within 2 hours.
- Different types of lentils have different cooking times; check the package or bulk bin for how long to cook the type you buy.
A great vegetarian dish to have for several nights of varied uses.
A great way to use lentils and super low cost dinner! Was easy too, and i got it cooking first and then had the perfect amout of time to prep the rest of the meal - we made tostadas. I put a layer of lentils down on the tostada first and then topped with beans and cheese and veggie, and the kids ate every bite...