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Information for employees: Staff and faculty members are encouraged to review the Severe Weather Policy and the Severe Weather Guidelines for information related to attendance and notification procedures. [Employee Access Only]

    Lentils of the Southwest

    Lentils of the Southwest

    Lentils

    Note:Get a grownup's help with this recipe, which requires using the oven/stove and chopping with a knife.

    Prep time: 1 hour, 30 minutes

    What you need:

    • 1/2 cup lentils (any color)
    • 2 cups water
    • 3/4 teaspoon olive oil
    • 2 tablespoons chopped onion
    • 3/4 teaspoon minced garlic
    • 1/2 teaspoon ground cumin
    • 3/4 teaspoon mild ground red chili (optional)
    • 1/2 teaspoon chili powder
    • 1/3 cup diced tomatoes, canned or fresh
    • 1/2 teaspoon salt
    • 2 tablespoons chopped, fresh cilantro

    Equipment and supplies

    • Saucepan
    • Skillet
    • Measuring cups/spoons
    • Oven/stove

    What to do:

    1. Combine the lentils and water in a saucepan.
    2. Bring to a boil over high heat.
    3. Reduce the heat to medium and cook the lentils until tender, about an hour. If needed, add more water.
    4. Heat olive oil in a skillet.
    5. Sauté the onion and garlic in the olive oil for 2-3 minutes, until softened.
    6. Stir in the cumin, ground red chili (optional), and chili powder.
    7. Add onion-garlic-spice mixture to the cooked lentils.
    8. Stir in the tomatoes and salt.
    9. Bring to a boil.
    10. Reduce heat to low. Simmer uncovered for 10 minutes.
    11. Just before serving, stir in the chopped cilantro.

    How much does this recipe make?
    Six servings

    Reviewed by: Rupal Christine Gupta, MD
    Date reviewed: June 2015
    Originally reviewed by: Mary L. Gavin, MD

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