Lentils of the Southwest (2nd Place Winner) USDA Recipe for Family Child Care

Age Group: Ages 6-18
Serving Size: 6
Dry Beans and Peas: Flavored with ground red chili, cumin, garlic, and a touch of tomatoes, these lentils have a “salsa flavor” that kids are sure to love.
CACFP CREDITING INFORMATION
¼ cup provides:
Legume as Meat Alternate: 1 oz equivalent meat alternate.
OR
Legume as Vegetable: ¼ cup vegetable.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
5 from 1 vote
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/cacfp/6_serving/124446-lentils-of-the-southwest-familychildcare-6-servings.pdf

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped

Quantity
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped

Ingredients
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped

Quantity
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped
*See Marketing Guide

Ingredients
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped

Quantity
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped
*See Marketing Guide

Ingredients
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped

Quantity
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped
*See Marketing Guide

Ingredients
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped

Quantity
 

  • ½ cup Lentils, green or brown, dry
  • 1 tsp Extra virgin olive oil
  • 2 Tbsp Fresh onions, peeled, diced
  • 1 tsp Fresh garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground red chili pepper
  • ½ tsp Chili powder
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Salt
  • 2 Tbsp Fresh cilantro, chopped
*See Marketing Guide

Instructions
 

  • In a small pot, combine the lentils and 1¼ cups water. Bring to a boil over high heat. Reduce the heat to low and cook uncovered until tender, about 30 minutes.
  • Heat olive oil in a medium skillet. Add onions and garlic. Cook for 3-5 minutes or until tender. Stir in cumin, red chili pepper, and chili powder. Reduce heat to low and cook for 2 minutes.
  • Add onion/garlic mixture to cooked lentils. Add ¼ cup plus 2 tablespoons water. Stir in tomatoes and salt. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 20 minutes.
  • Just before serving stir in cilantro. Serve hot.

Nutrition INFORMATION

Nutrition Facts
Lentils of the Southwest (2nd Place Winner) USDA Recipe for Family Child Care
Amount Per Serving 0 ¼ cup
Calories 69 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 142mg6%
Total Carbohydrate 11g4%
Dietary Fiber 4g17%
Protein 5g10%
Vitamin A 251IU5%
Vitamin C 3mg4%
Calcium 15mg2%
Iron 2mg11%
*
*Marketing Guide
Yield / Volume