Mexican Style Lentils
Yield
servingsPrep
10 minCook
60 minReady
70 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
uncooked |
|
| 2 | cups |
water
|
|
| 1 | cup |
tomato sauce
|
|
| 1 | each |
onions
chopped |
|
| 1 | cup |
corn
canned, drained |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| seasonings |
seasoning
to taste, undefined |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
uncooked |
|
| 473 | ml |
water
|
|
| 237 | ml |
tomato sauce
|
|
| 1 | each |
onions
chopped |
|
| 237 | ml |
corn
canned, drained |
|
| 1 | x |
salt and black pepper
to taste |
*
|
|
seasoning
to taste, undefined |
* |
Directions
Boil lentils in water for 30 minutes, and drain off extra liquid.
Combine all ingredients.
Simmer over low heat for 30 minutes oruntil lentils are tender.
Serve over pasta or rice.
