Lentils are simply little beans that cook fast with no prior soaking. That`s good for after-work cooks who want to fix something nutritious because lentils offer much the same benefit as beans.
Here is a way to make lentils not only taste good, but look good, which is more than you can say about the usual muddy-brown lentil soup.
TEX-MEX LENTIL SOUP
Preparation time: 20 minutes
Cooking time: 45 minutes
Yield: 1 1/2 quarts
2 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
1/2 pound lentils (1 1/4 cups)
1 quart water, see note
1 can (4 ounces) chopped mild green chilies
2 teaspoons dried leaf oregano
1 teaspoon ground cumin
1 can (16 ounces) tomatoes, chopped or crushed with liquid
1 package (10 ounces) frozen corn kernels
1 large green pepper, chopped
1 cup shredded Monterey Jack cheese, optional
1. Heat oil in 2-quart pan over medium-high heat. Cook and stir garlic and onion 5 minutes. Add lentils, water, chilies, oregano and cumin. Heat to boil, then reduce heat to medium-low, cover and simmer 30 minutes.
2. Add tomatoes, corn and green pepper; cover and simmer until lentils are tender, 10 to 15 minutes longer. Add salt to taste. Sprinkle each serving with cheese.
Note: Beef broth or beer can be substituted for part of water. –
