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Tuesday, March 3, 2009

Healthy Recipes

Mexican Lentils and Vegetables
1/2 cup dry lentils
1 1/2 cups hot water
1 medium carrot, chopped
1 small onion, chopped
1 clove garlic, minced
1 teaspoon chili powder
1 8oz can tomatoes, drained and cut up
1 4oz can diced green chili peppers, drained
1 medium green or sweet red pepper, chopped
1 tablespoon snipped fresh cilantro or parsley
2 tablespoons lime or lemon juice
1/2 teaspoon salt

Rinse lentils, drain. In a 2 quart casserole dish combine lentils, hot water, carrots, onion, garlic and chili powder. Cook, covered, in microwave on high for 4 minutes or till boiling. Cook on medium for 20 minutes or until lentils are just tender. Stir in remaining ingredients. Cover and let stand for 30 minutes. Serve warm.

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