| 14 | 40 | 378 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 2 tbsp | Chili powder |
| 1/2 tsp | Crushed red pepper |
| 2 tsp | Cumin |
| 1 tbsp | Extra virgin olive oil |
| 1 tbsp | Garlic (crushed) |
| 1 cup | Lentils, raw (rinsed) |
| 1/2 cup | Red kidney beans, raw |
| 1 tsp | Oregano, dried |
| 2 tbsp | Paprika |
| 1 cup | Salsa, ready-to-serve |
| 1/4 tsp | Sea Salt |
| 3 1/2 cup | Water |
| 1/2 large | Yellow onion (diced) |
| 1 cup | Quinoa, cooked (sprinkle on top for added protein) |
Place olive oil in a skillet on medium heat.
Sauté the garlic and onion until soft and translucent. Add lentils and kidney beans and seasonings, stir well. Add the water and bring to a boil. Reduce to medium heat and occasionally stir for 25-30 minutes, until lentils are tender and slightly soft (all of the water should be absorbed, and should not be mushy).
Stir in the salsa and heat for another 3-4 minutes.
Serve over a bed of lettuce for a taco salad or with whole grain tortillas.
Enjoy!
| Grain | 0.7 |
| Meat Alternative | 1.5 |
| Vegetables | 2.7 |
