Recipe
Serves: 1
Contributor:
Ingredients
- 1 teaspoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup dry brown lentils
- 2 cups chicken stock
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Sour cream or queso fresco
- Tortillas
Instructions
- In a medium dutch oven, add the oil and heat over medium to medium high heat. Add the onion and cook until the onion starts to soften, about 5 minutes. Add the garlic and cook until fragrant.
- Add the dry lentils, chicken stock, chili powder, salt, cumin, and smoked paprika. Stir to combine.
- Bring the mixture to a boil and then reduce the heat to medium low. Cover and let it simmer for 25 to 30 minutes until the lentils are tender.
Nutritional Facts |
|
Calories |
0 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholesterol |
0 mg |
Sodium |
0 mg |
Carbohydrates |
0 g |
Sugars |
0 g |
Fiber |
0 g |
Protein |
0 g |