[Update my dinner status], I'm making this tonight.
Servings: 4 Cups
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 28 oz No-salt added tomatoes,
- 1/4 c Lentils, rinsed
- 2 md Onions, chopped
- 5 Cloves garlic, minced
- 1 ts Sugar, or less
- 1/2 ts Cumin seeds, roasted
- 1 Green chili pepper, fresh
- 1/2 c Picante sauce, medium-hot
Preparation
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 omelets, burritos, spathetti squash, pasta, rice, or grain. PER CUP: about 158 cals, 0.8 g fat (4%), 0 g saturated, 0 mg cholesterol, 532 mg sodium, 4.9 g dietary fiber. Cooks notes: the sauce can be cooked on low for up to 10 hours.Can be made in advance and warmed (conventionally) when needed. Cooking time based on a 3-1/2 to 4-qts cooker. Smart Crockery Cooking (1996) Carol Heding Munson IBSN 0-8069-6106-6. >From phannema@wizard.ucr.edu To ELF on 2/18/97 Posted to Digest eat-lf.v097.n047 by PATh on Feb 18, 1997.
