Lentils of the Southwest


Prep time: 1 hour, 30 minutes

  • ½ cup lentils (any color)
  • 2 cups water
  • ¾ teaspoon olive oil
  • 2 tablespoons chopped onion
  • ¾ teaspoon minced garlic
  • ½ teaspoon ground cumin
  • ¾ teaspoon mild ground red chili (optional)
  • ½ teaspoon chili powder
  • 1/3 cup diced tomatoes, canned or fresh
  • ½ teaspoon salt
  • 2 tablespoons chopped, fresh cilantro
  1. Combine the lentils and water in a saucepan. Bring to a boil over high heat.
  2. Reduce the heat to medium and cook the lentils until tender, about an hour. If needed, add more water.
  3. Heat olive oil in a skillet. Sauté the onion and garlic in the olive oil for 2-3 minutes, until softened.
  4. Stir in the cumin, ground red chili (optional), and chili powder.
  5. Add onion-garlic-spice mixture to the cooked lentils.
  6. Stir in the tomatoes and salt. Bring to a boil. Reduce heat to low. Simmer uncovered for 10 minutes.
  7. Just before serving, stir in the chopped cilantro.

Servings: 6

Reviewed by: Rupal Christine Gupta, MD