Lentils of the Southwest (2nd Place Winner) USDA Recipe for Family Child Care

Serving Size: 6
Dry Beans and Peas: Flavored with ground red chili, cumin, garlic, and a touch of tomatoes, these lentils have a “salsa flavor” that kids are sure to love.
CACFP CREDITING INFORMATION
¼ cup provides:
Legume as Meat Alternate: 1 oz equivalent meat alternate.
OR
Legume as Vegetable: ¼ cup vegetable.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
5 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/6_serving/124446-lentils-of-the-southwest-familychildcare-6-servings.pdf

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped

Quantity
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped

Ingredients
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped

Quantity
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped
*See Marketing Guide

Ingredients
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped

Quantity
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped
*See Marketing Guide

Ingredients
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped

Quantity
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped
*See Marketing Guide

Ingredients
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped

Quantity
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped
*See Marketing Guide

Instructions
 

  • In a small pot, combine the lentils and 1¼ cups water. Bring to a boil over high heat. Reduce the heat to low and cook uncovered until tender, about 30 minutes.
  • Heat olive oil in a medium skillet. Add onions and garlic. Cook for 3-5 minutes or until tender. Stir in cumin, red chili pepper, and chili powder. Reduce heat to low and cook for 2 minutes.
  • Add onion/garlic mixture to cooked lentils. Add ¼ cup plus 2 tablespoons water. Stir in tomatoes and salt. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 20 minutes.
  • Just before serving stir in cilantro. Serve hot.

Nutrition INFORMATION

Lentils of the Southwest (2nd Place Winner) USDA Recipe for Family Child Care
Amount Per Serving
 
0 ¼ cup
Calories
69
Total Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
3
mg
1
%
Sodium
 
142
mg
6
%
Total Carbohydrate
 
11
g
4
%
Dietary Fiber
 
4
g
17
%
Protein
 
5
g
10
%
Vitamin A
 
251
IU
5
%
Vitamin C
 
3
mg
4
%
Calcium
 
15
mg
2
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
Yield / Volume