Mexican Lentils

Ingredients:

• 2 cloves garlic, minced
• 2 jalapeños, seeded and finely chopped
• 1 cup uncooked lentils, rinsed well and drained (You may also use quinoa, just cook for slightly less time)
• 1.25 cups vegetable broth
• 1 can (1½ cups) black beans
• 1 (14.5 oz) can diced tomatoes
• 1 cup corn
• 1/2 teaspoon kosher salt
• 1/4 cup chopped fresh cilantro
• 1/2 Tbsp lime juice
• To serve: salsa, sour cream, shredded cheese, crushed tortilla chips, or guacamole

Preparations:

1. Add a small bit of oil to a medium-sized pot set over medium heat. Add garlic and jalapeños; cook just until fragrant (about a minute). 
2. Add lentils, broth, beans, tomatoes, corn, and salt. Bring to a boil. Reduce heat, cover and let simmer for 35 minutes, or until lentils are cooked and liquid is absorbed. Remove from heat.
3. Stir in cilantro and lime juice. 
4. Spoon into bowls and serve with desired toppings.