Here's the taco lentil recipe for anyone who missed
(Thanks, Ann Miner and Julie Finnegan!)
2 1/3 cups green lentils, rinsed
5 cups water
4 oz. can of chopped green chilies
16 ounces tomato sauce
2 teaspoons ground cumin
2 teaspoons chili powder
2 garlic cloves, minced
1 package taco seasoning (or about 4 Tbsp. of bulk
2 tablespoons chopped onion
Add lentils to water. Bring to a boil and simmer for
30 minutes or until tender, but whole.
Place tomato sauce, chilies, spices, and onion in a
baking dish and mix thoroughly. (a large pyrex lasagna
pan is about the right size.)
When the lentils are done, drain if necessary and mix
them in with the other ingredients. Cover and bake at
350 degrees for 45 minuates.
Laurie's note: the only change I make in this recipe
is to add one large onion, chopped, not just 2
We're also sure to use hot chili powder.
This stuff is great in tacos!
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