Taco Lentils
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsLow 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 |
|---|---|---|---|
| 2 ⅓ | cups |
lentils, green
|
|
| 5 | cups |
water
|
|
| 4 | each |
ancho chilies
|
*
|
| 16 | ounces |
tomato sauce
|
|
| 2 | teaspoons |
cumin
ground |
|
| 2 | teaspoons |
chili powder
|
|
| 2 | each |
garlic cloves
|
|
| 4 | tablespoons |
taco seasoning mix
|
*
|
| 2 | tablespoons |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 552 | ml |
lentils, green
|
|
| 1.2 | l |
water
|
|
| 4 | each |
ancho chilies
|
*
|
| 462.4 | ml/g |
tomato sauce
|
|
| 1E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
chili powder
|
|
| 2 | each |
garlic cloves
|
|
| 6E+1 | ml |
taco seasoning mix
|
*
|
| 3E+1 | 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.
