1 tbsp olive oil
2 cloves garlic, sliced
1 large onion, diced
1 15oz. can no-salt-added crushed tomatoes
1 tbsp chili powder
2 tspn ground cumin
1 tspn dried oregano
1/2 chipotle in adobo (optional)
1/4 tspn salt
freshly ground black pepper
1 cup dried lentils
6 tbsp nonfat sour cream
6 ounces reduced-fat Monterrey Jack cheese, shredded
- Place the olive oil in a large saucepan, over medium heat. Add the garlic and onion and cook, stirring frequently, until the onion has softened. Add the crushed tomatoes, chili powder, cumin, oregano, chipotle (if using), salt, and pepper to taste, and stir well.
- Add 5 cups of water and the lentils and stir well. Lower the heat to medium-low and simmer until the lentils are cooked through but not mushy, 45 minutes to an hour.
- Serve topped with 1 1/2 tbsp of sour cream and 1 1/2 oz. of Monterrey Jack cheese per serving.
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