Don't feel like cooking? This flavorful, Mexican-inspired lentil dish is super easy and contains only a few simple ingredients.
1 cup lentils, uncooked
2 cups water
1 cup frozen or fresh corn
1 cup low sodium tomato sauce
1 medium onion, chopped
1/2 teaspoon cumin powder
1 teaspoon chili powder
2 tablespoons fresh cilantro
Place lentils and water in a sauce pan and bring to a boil. Reduce heat, partially cover and simmer for 30 minutes or until lentils are tender. Drain excess water, return lentils to pot and add corn, tomato sauce, onion, cumin powder and chili powder and simmer over low heat for 20 minutes. Stir in cilantro.
Note: For an interesting variation, stuff into halved Poblano chili peppers.
Calories 237; Protein 15 g; Carbohydrates 42 g; Sugars 6 g; Total Fat 1.9 g; Saturated Fat 0.2 g; Cholesterol 1.3 mg; Sodium 40 mg; Fiber 16.8 g; Beta-Carotene 401 ug; Vitamin C 6 mg; Calcium 55 mg; Iron 4.6 mg; Folate 252 ug; Magnesium 80 mg; Potassium 761 mg; Zinc 2.6 mg; Selenium 5.1 ug