1 1⁄2 cup dry lentils (sorted and rinsed) 1⁄4 cup raisins 4 cups water 1⁄2 green pepper (chopped) 4 garlic (cloves, minced) 1⁄2 teaspoon hot pepper flakes (optional) 1 teaspoon chili powder 1 teaspoon cumin 1⁄2 teaspoon basil 2⁄3 cups tomato paste
1. Cook lentils in 3 cups water for 10 minutes.
2. Add remaining ingredients and simmer for 30 minutes
(Add more water if necessary).
3. Serve with corn tortillas. Can also be served over rice or noodles.
Per recipe: $1.94
Per serving: $0.32
Washington State WIC Program, The Bold and Beautiful Book of Bean Recipes
Find tips and resources for safe food handling and proper cooking temperature guidance.