Ingredients
- 1 onion, diced
- 1 cup tomato, diced
- 2 tablespoon cilantro, chopped
- 1 clove garlic, minced
- 1/2 cup lentils, green or brown, dry
- 1 1/2 cup water
- 1 teaspoon olive oil
- 1 teaspoon cumin
- Red chili peppers to taste
- 1/2 teaspoon chili powder
- Salt to taste
Directions
In a small pot, combine the lentils and 1 1/4 cup water.
Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and cook uncovered until tender, about 30 minutes.
Heat olive oil in a medium skillet. Add onions and garlic and cook for 3-5 minutes or until tender.
Stir in cumin, red chili peppers, and chili powder. Reduce heat to low and cook for 2 minutes.
Add onion and garlic mixture to cooked lentils and add 1/4 cup plus 2 tablespoons of water.
Stir in tomatoes and salt, bringing to a boil over medium-high heat.
Reduce heat to low and simmer uncovered, for 20 minutes.
Stir in cilantro a la minute.
Serve hot and enjoy!
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year.
Lentils are believed to have originated in central Asia and been consumed since prehistoric times. They are one of the first foods to have ever been cultivated. Lentils spread throughout Africa and Europe during exploration.
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