Categories: Lentils, Main Dish, Tex-Mex

Ingredients

• 2 cups uncooked green lentils
• 2 tablespoons olive oil
• 2 cups chopped red onions
• 1/4 cup garlic clove , finely chopped
• 2 cups salsa (recommended Old El Paso Thick n Chunky Salsa)
• 1 (4 1/2 ounce) can chopped green chilies
• 1 (1 ounce) package taco seasoning mix
• 1 teaspoon salt
• 1 cup chopped fresh cilantro

Directions

1. In a big pan, bring 6 cups water to a boil over high heat; add in lentils; boil 10 minutes or until tender, stirring occasionally; drain.

2. Heat oil in a large pan over medium heat until hot.

3. Add in onions and garlic; cook and stir until tender.

4. Add lentils and remaining ingredients except cilantro; mix well; bring to a boil.

5. Decrease heat to med-low; cover and simmer 15 minutes or until thoroughly heated, stirring occasionally.

6. Add cilantro; mix well.

7. Remove from heat; if desired, serve with hot cooked brown or white rice.

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