Southwest Style Lentils

This flavorful lentil dish a quick and delicious meal that you can mix and match. Pair it with rice, use it as a pasta sauce, or enjoy it with corn tortillas.

MEXICAN STYLE LENTILS

You will need:

• 1 cup split red lentils

• 2 tablespoons coconut oil

• 1 shallot, chopped

• 2 carrots, chopped

• 1/2 cup tomato sauce

• 3 cloves garlic, minced

• 1/2 teaspoon salt

• 2 teaspoons each: cumin, oregano, paprika

• 1 teaspoon chile flakes

• 1/2 cup chicken or vegetable broth

• Avocado

• Cilantro

  To cook the lentils, bring 3 cups of water to a boil. Add the lentils and simmer for 20 minutes, or until they are very soft. Rinse, drain and set aside.

  Heat a saucepan over low heat. Add coconut oil, shallot and garlic and saute for 3 to 4 minutes.

  Add cooked lentils and all the other ingredients.

  Cover and simmer on low for 15 minutes, stirring occasionally.

  Remove from heat and blend with blender or immersion blender. Have them chunky or fully blended. You can choose!

  To reheat these, you can fry them in a little more coconut oil to get a refried bean flavor.