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Taco Lentils

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Submitted by iflygirl27

YIELD

6 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 ⅓ 552
CUPS ML LENTILS, GREEN
5 1.2
CUPS L WATER
4 4
EACH EACH ANCHO CHILIES *
16 462.4
OUNCES ML/G TOMATO SAUCE
2 1E+1
TEASPOONS ML CUMIN
ground
2 1E+1
TEASPOONS ML CHILI POWDER
2 2
EACH EACH GARLIC CLOVES
4 6E+1
TABLESPOONS ML TACO SEASONING MIX *
2 3E+1
TABLESPOONS ML ONIONS
chopped

Directions

Add lentils to water.

Bring to a boil and simmer for 30 minutes or until tender, but whole.

While lentils are boiling, remove seeds from ancho peppers and cover with boiling water.

When peppers are soft, place in a blender or small food processor with a little of the soaking water.

Ble nd until pureed.

Add remaining ingredients and blend just until mixed.

When lentils are finished, place in a deep baking dish .

Pour the sauce over the lentils and stir to combine.

Cover and bake at 350℉ (180℃). for 45 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 360g (12.7 oz)
Amount per Serving
Calories 335 6% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 35mg 1%
Total Carbohydrate 20g 20%
Dietary Fiber 27g 107%
Sugars g
Protein 44g
Vitamin A 57% Vitamin C 26%
Calcium 8% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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