Yield: 4 Cups
Measure | Ingredient |
---|---|
28 ounces | No-salt added tomatoes, crushed |
¼ cup | Lentils, rinsed |
2 mediums | Onions, chopped |
5 \N | Cloves garlic, minced |
1 teaspoon | Sugar, or less |
½ teaspoon | Cumin seeds, roasted |
1 \N | Green chili pepper, fresh and minced |
½ cup | Picante sauce, medium-hot (commercially prepared) |
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, ⅘ g fat (4%), 0 g saturated, 0 mg cholesterol, 532 mg sodium, 4.9 g dietary fiber.
Cook's 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 3-½ to 4-qts cooker. Smart Crockery Cooking (1996) Carol Heding Munson IBSN 0-8069-6106-6. >From phannema@... To ELF on 2/18/97 Posted to Digest eat-lf.v097.n047 by PATh <phannema@...> on Feb 18, 1997.