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All Wake Forest Baptist Health clinics will delay opening today (January 18) until 12pm and will remain open until 5pm. Urgent Care – Clemmons and Urgent Care – Mocksville will open at 10am. All clinics will delay opening tomorrow (January 19) until 10am. 
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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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