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Lentils of the Southwest - 50 Servings

Lentils of the Southwest - 50 Servings
Lentils of the Southwest - 50 Servings
This recipe comes from The University of Mississippi, National Food Service Management Institute (NFSMI)


1 lb. 14 oz. dry lentils, brown or green

2 qt. plus ½ c. water

1 ¾ c. onions, diced

2 Tbsp. fresh garlic, minced

2 Tbsp. extra virgin olive oil

2 Tbsp. plus 2 tsp. ground cumin

2 Tbsp. ground red chili pepper

1 Tbsp. chili powder

3 c. canned low-sodium diced tomatoes OR fresh tomatoes, diced

1 Tbsp. salt

3 c. fresh cilantro, finely chopped


Rinse lentils and sort out any unwanted materials. Drain well. Combine lentils and water in a stock pot. Bring to a boil. Reduce heat and simmer, uncovered, until lentils are tender, about 30 to 40 minutes. Sauté onions and garlic in oil for 5 minutes or until tender. Stir in cumin, red chili pepper, and chili powder. Cook for 2 to 3 minutes over low heat. Combine onions and garlic with cooked lentils. Add 3 cups additional water. Stir in tomatoes and salt. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Stir in cilantro just before serving.

Makes 50 servings.

Per serving (¼ cup): 69 calories, <1 gram (g) of fat, 11 g carbohydrate, 5 g protein, 4 g fiber and 142 mg sodium. 

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