Aug 20, 2009
* Spicy Mexican Lentils *
1 1/2 cups lentils
1 onion chopped
6 garlic cloves, minced
4-oz can diced green chilies (or less depending on taste)
1 1/2 tsp ground cumin
1 tsp ground coriander
1 cup green chili taco sauce
2 cups canned tomato sauce
Place all ingredients in a large pot. Add 2 cups water and
bring to a boil. Then reduce heat to moderate.
Cover and cook for about half an hour, stirring frequently,
till the lentils are tender.
Can be used over rice or baked potatoes, or as a base for
burritos, tacos and wraps, or as a dip for corn chips.