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5 from 1 vote

Lentils of the Southwest (2nd Place Winner) USDA Recipe for Schools

Flavored with ground red chili, cumin, garlic, and a touch of tomatoes, these lentils have a “salsa flavor” that kids are sure to love. Even better, this tasty lentil-based recipe can be served as a side item or main dish.
NSLP/SBP CREDITING INFORMATION
¼ cup (2 fl oz ladle) 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 both simultaneously.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Beans and Peas (Legumes)
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 68.66

Ingredients

50 Servings

    Weight

    • 1 lb 14 oz *Lentils, brown or green, dry
    • - - Water
    • 8 oz *Fresh onions, diced
    • - - Fresh garlic, minced
    • - - Extra virgin olive oil
    • - - Ground cumin
    • - - Ground red chili powder
    • - - Chili powder
    • 1 lb 8 oz Canned low-sodium diced tomatoes
    • - - OR
    • 1 lb 8 oz *Fresh tomatoes, diced
    • - - Salt
    • 2 oz Fresh cilantro, finely chopped

    Measure

    • 1 qt ½ cup *Lentils, brown or green, dry
    • 2 qt ½ cup Water
    • 1¾ cups *Fresh onions, diced
    • 2 Tbsp Fresh garlic, minced
    • 2 Tbsp Extra virgin olive oil
    • 2 Tbsp 2 tsp Ground cumin
    • 2 Tbsp Ground red chili pepper
    • 1 Tbsp Chili powder
    • 3 cups (¼ No. 10 can) Canned low-sodium diced tomatoes
    • - - OR
    • 3 cups *Fresh tomatoes, diced
    • 1 Tbsp Salt
    • 3 cups Fresh cilantro, finely chopped

    100 Servings

      Weight

      • 3 lb 12 oz *Lentils, brown or green, dry
      • - - Water
      • 1 lb *Fresh onions, diced
      • - - Fresh garlic, minced
      • - - Extra virgin olive oil
      • - - Ground cumin
      • - - Ground red chili pepper
      • - - Chili powder
      • 3 lb Canned low-sodium diced tomatoes
      • - - OR
      • 3 lb *Fresh tomatoes, diced
      • - - Salt
      • 4 oz Fresh cilantro, finely chopped

      Measure

      • 2 qt 1 cup *Lentils, brown or green, dry
      • 1 gal 1 cup Water
      • 3½ cups *Fresh onions, diced
      • ¼ cup Fresh garlic, minced
      • ¼ cup Extra virgin olive oil
      • ⅓ cup Ground cumin
      • ¼ cup Ground red chili pepper
      • 2 Tbsp Chili powder
      • 1 qt 2 cups (½ No. 10 can) Canned low-sodium diced tomatoes
      • - - OR
      • 1 qt 2 cups *Fresh cilantro, finely chopped
      • 2 Tbsp Salt
      • 1 qt 2 cups Fresh cilantro, finely chopped

      -

      50 Servings

        Weight

        • 1 lb 14 oz *Lentils, brown or green, dry
        • - - Water
        • 8 oz *Fresh onions, diced
        • - - Fresh garlic, minced
        • - - Extra virgin olive oil
        • - - Ground cumin
        • - - Ground red chili powder
        • - - Chili powder
        • 1 lb 8 oz Canned low-sodium diced tomatoes
        • - - OR
        • 1 lb 8 oz *Fresh tomatoes, diced
        • - - Salt
        • 2 oz Fresh cilantro, finely chopped

        Measure

        • 1 qt ½ cup *Lentils, brown or green, dry
        • 2 qt ½ cup Water
        • 1¾ cups *Fresh onions, diced
        • 2 Tbsp Fresh garlic, minced
        • 2 Tbsp Extra virgin olive oil
        • 2 Tbsp 2 tsp Ground cumin
        • 2 Tbsp Ground red chili pepper
        • 1 Tbsp Chili powder
        • 3 cups (¼ No. 10 can) Canned low-sodium diced tomatoes
        • - - OR
        • 3 cups *Fresh tomatoes, diced
        • 1 Tbsp Salt
        • 3 cups Fresh cilantro, finely chopped

        100 Servings

          Weight

          • 3 lb 12 oz *Lentils, brown or green, dry
          • - - Water
          • 1 lb *Fresh onions, diced
          • - - Fresh garlic, minced
          • - - Extra virgin olive oil
          • - - Ground cumin
          • - - Ground red chili pepper
          • - - Chili powder
          • 3 lb Canned low-sodium diced tomatoes
          • - - OR
          • 3 lb *Fresh tomatoes, diced
          • - - Salt
          • 4 oz Fresh cilantro, finely chopped

          Measure

          • 2 qt 1 cup *Lentils, brown or green, dry
          • 1 gal 1 cup Water
          • 3½ cups *Fresh onions, diced
          • ¼ cup Fresh garlic, minced
          • ¼ cup Extra virgin olive oil
          • ⅓ cup Ground cumin
          • ¼ cup Ground red chili pepper
          • 2 Tbsp Chili powder
          • 1 qt 2 cups (½ No. 10 can) Canned low-sodium diced tomatoes
          • - - OR
          • 1 qt 2 cups *Fresh cilantro, finely chopped
          • 2 Tbsp Salt
          • 1 qt 2 cups Fresh cilantro, finely chopped

          Instructions

          • Rinse lentils and sort out any unwanted materials. Drain well.
          • Combine lentils and water in a stock pot. Bring to a boil. Reduce heat and simmer, uncovered, until lentils are tender, about 30-40 minutes.
          • Sauté onions and garlic in oil for 5 minutes or until tender. Stir in cumin, red chili pepper, and chili powder. Cook for 2-3 minutes over low heat.
          • Combine onions and garlic with cooked lentils. Add water.
            For 50 servings, add 3 cups water.
            For 100 servings, add 1 qt 2 cups water.
          • Stir in tomatoes and salt. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
            Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Stir in cilantro before serving.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Portion with 2 fl oz ladle (¼ cup).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

          Nutrition

          Serving: 0¼ cup (2 fl oz ladle) | Calories: 68.66 | Total Carbohydrate: 10.96g | Protein: 4.56g | Total Fat: 0.92g | Saturated Fat: 0.11g | Cholesterol: 0mg | Sodium: 141.83mg | Dietary Fiber: 4.16g | Vitamin A: 251.11IU | Vitamin C: 2.8mg | Calcium: 15.21mg | Iron: 1.84mg