Rinse and drain lentils; remove any shriveled lentils, debris, or stones. Add lentils and water to a saucepan; bring to a boil. Reduce heat to low; simmer uncovered until lentils are tender, about 25-35 minutes. Pour lentils into colander to strain.
Makes 7 cups to use in Cheesy Lentil Burritos and Easy Lentil Soup.
In a large skillet, heat oil over medium-high heat. Add garlic and onion; sauté until tender. Add tomatoes and lentils; sauté until tomatoes are tender. Stir in cheese. Spoon about 2/3 c mixture into each tortilla; roll into a burrito.
Enjoy with orange slices.
In a medium saucepan, heat oil over medium heat. Add onion, garlic, apple, and carrot; sauté until tender. Add broth; bring to a boil. Reduce heat. Add lentils, tomato and spinach. Cook until spinach wills, about 1-2 minutes. Stir in vinegar and pepper.
Variation: Replace 3 c cooked lentils with 1 c dried lentils and 2 c water. Allow to simmer for 30 minutes, or until lentils are tender, before adding tomato and spinach.
Preheat oven to 400°F. Spray muffin tins with nonstick spray or line with paper muffin liners. In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. Stir to combine. Add corn and cheese; stir until thoroughly mixed. In a separate bowl, whisk together milk, egg and applesauce. Add to dry ingredients; stir until just combined. Scoop batter into muffin tins. Bake until browned, about 25 minutes. Remove muffins to a rack to cool.
Enjoy the soup and cornbread with a green salad.
Dry lentils, garlic, red onion, tomato, reduced-fat cheddar cheese, whole wheat tortillas, onion, carrots, apple, spinach, frozen corn, low-fat milk, lettuce and egg are all WIC-approved foods.
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