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.

Spiced Vegetable Dal

Ingredients:

• 1 cup dry lentils
• 2 tbsp butter
• 1 tbsp vegetable oil
• 1/4 tsp ground ginger
• 1 tbsp minced garlic
• 1 large onion, diced
• 1.5 tsp ground cumin
• 1/8 tsp ground cloves
• Pinch of ground turmeric
• 3.75 cups vegetable broth
• 3 ripe roma tomatoes, seeded and diced (or 1 14.5 can whole tomatoes, drained and roughly chopped)
• .5 cup chopped Italian parsley (or 2 tbsp dried cilantro and 1 tbsp dried parsley)
• Salt and pepper to taste
• 4 cups cooked brown rice

Preparation:

1. Rinse the lentils
2. In a large soup pot over medium-low heat, heat the butter and vegetable oil. Add the ginger, garlic, and onion. Saute until the onion turns clear, about 10 minutes. Add the cumin, cloves, and turmeric, and cook for 2 minutes.
3. Stir in the lentils and the broth, and bring to a boil over high heat. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
4. Add tomoatoes and parsley. Simmer for another 15 to 20 minutes, stirring frequently, until the lentils are very soft but not mushy. Season with salt and pepper.
5. Place 1 cup hot rice in each bowl. Spoon the dal over the rice. 

Cook Time: 1.25 hours
Serves: 6