Cinco de Mayo is coming soon - and if you'd rather celebrate at home by making your own Mexican food, this is a great recipe to try.
You can use these spicy Mexican lentils to make a vegetarian burrito bowl or as taco filling. OR you can just eat them all by themselves. This quick and easy recipe is so yummy!
Spicy Mexican Lentils
2 cups lentils, cooked according to package instructions and drained
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 14.5 oz. can fire roasted diced tomatoes, not drained
1 10 oz. can Ro-Tel, not drained
1 teaspoon cumin
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon dried red pepper flakes
Optional for serving:
Sour cream
Shredded cheese
Rice
Taco shells
Lettuce
Salsa
- Prepare lentils as instructed on package. Measure out two cups and set aside.
- In a large pan, add chopped onions and olive oil and saute over medium heat until slightly browned, about 7-9 minutes.
- Add the garlic and saute for an additional 1-2 minutes.
- Add all of the spices and stir into the onion and garlic mixture. Cook for 2 more minutes.
- Add the diced tomatoes, Ro-Tel, and lentils. Stir to incorporate.
- Place a lid on the pan and simmer for 20 minutes.
- Serve hot and garnish as desired.
Notes:
You can increase the spicy factor in these lentils by:
- adding more red pepper flakes to the recipe
- using the Hot variety of Ro-Tel
If you cook an entire bag of lentils, you will have more than the 2 cups needed for this recipe. You can either:
- increase the recipe (which is great for a large group)
- freeze the cooked lentils in a Ziploc bag to use the next time you make this recipe
- use canned lentils instead of fresh
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