Yield: 4 Cups
|28 ounces||No-salt added tomatoes, crushed|
|¼ cup||Lentils, rinsed|
|2 mediums||Onions, chopped|
|5||Cloves garlic, minced|
|1 teaspoon||Sugar, or less|
|½ teaspoon||Cumin seeds, roasted|
|1||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.