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Picante Lentils

serves 4

1 quart chopped fresh tomatoes or 28 ounces no-salt-added canned tomatoes, crushed
1/4 cup lentils, rinsed
1 cup (2 medium) onions, chopped OR celery, chopped
5 cloves garlic, minced OR to taste
1 teaspoon sugar
1/2 teaspoon cumin seeds, roasted
1 green chile pepper, fresh and minced
1/2 cup picante sauce, medium-hot

Toast the cumin in a dry fry pan, stirring constantly. Set aside.

Combine the tomatoes, lentils, onions, garlic, sugar, cumin, chili, and sauce in an electric slow cooker. Cover and cook on low until the lentils are tender, 6 to 8 hours.

Serve over burritos, spaghetti squash, pasta, rice, or grain.

adapted slightly from http://www.ellenskitchen.com/recipebox/graincrock.html

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