Cincinnati Lentils Recipe Mexican

ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE

Steps:

• Heat a large pot or saucepan over medium high heat. When the pot is heated spray with cooking oil and add in the onion and garlic. Sauté for 2-3 minutes then add in the brown rice and lentils.
• Add in the vegetable stock, stir and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 35-45 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.
• Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder. Add in the remaining ingredients except 1/4 cup of the cheese and stir together.
• Heat the mixture until the cheese is melted. Top with the remaining cheese and cover with a lid. Heat on low until the cheese is melted and the mixture is bubbly.

CINCINNATI LENTILS

Steps:

• Add lentils to medium saucepan (if using dry add lentils and water to pan; bring to boil; reduce heat and simmer 15 minutes, then proceed with recipe).
• Add all ingredients (except last three) and simmer for 30-45 minutes to blend flavors and cook vegetables to your liking.
• Remove bay leaf.
• Serve over cooked Basmati rice.
• Top with cheese and onions as desired.

MEXICAN LENTIL CASSEROLE

Steps:

• In a large saucepan, saute the onions, green peppers, and celery in heated oil over medium heat for 5 minutes.
• Add in the water; bring to a boil.
• Stir in the lentils; cover, lower heat, and simmer 40 minutes (do not drain).
• Transfer lentil mixture to a large bowl; add in cooked rice, tomato paste, taco seasoning mix, and chili powder; stir to combine.
• Transfer mixture to a lightly greased medium-sized casserole dish.
• Bake, uncovered, in a 350° oven for 20 minutes.
• Sprinkle tortilla chips and cheese on top.
• Bake another 5 minutes or until cheese melts.

LENTIL SOUP

Steps:

• Heat olive oil in a saucepan and sauté the onions and garlic for 5 minutes over a medium heat.
• Add the celery and carrots and cook for 10 minutes at a lower temperature.
• Stir in the drained lentils, 6 cups of chicken broth, and the parsley. Bring to a boil and then reduce the heat to simmer. Cook for 25-30 minutes. Season the soup with salt and pepper. Remember, cooking time will depend on the lentil variitu you use for this recipe.
• Serve your Lentil Soup in small bowls, add a few drops of lime juice, and enjoy!

ONE POT MEXICAN LENTILS AND RICE

Steps:

• Thinly slice 2 onions. Add them to a tablespoon of oil and cook over mediumish heat for 20-40 minutes, stirring regularly. I season them with pinches of salt throughout the caramelization process.
• Roast two tomatoes in a 400F oven for 20-25 minutes.
• Add 1/2 cup of lentils to a heaping cup of water in a saucepan. Bring to a boil and then let simmer for 10-15 minutes or until most of the water is absorbed. Drain and set aside.
• When the onions are mostly caramelized, add the two roasted tomatoes to a blender or food processor along with 2 chipotles in adobo and 4 garlic cloves. Combine well.
• Set aside some of the caramelized onions for garnish if you want.
• Add 4 cups of stock (or water) and one teaspoon of salt to the caramelized onions. Bring to a boil and then let simmer for a few minutes.
• Add the parboiled lentils, the tomato-chipotle mixture, one cup of rice, 1/2 teaspoon of cumin, a pinch of cinnamon, and some freshly cracked pepper. Combine well and then bring to a boil. Reduce heat and let simmer until most of the liquid is absorbed.
• Take a taste for seasoning (I added another 1/2 teaspoon of salt). Remove from heat, cover, and let sit in its own steam for 5-10 minutes.
• Serve immediately and store leftovers in an airtight container in the fridge.

INSTANT POT® CHEESY MEXICAN LENTILS AND RICE

Steps:

• Combine chicken broth, tomatoes, lentils, rice, onion, jalapeno peppers, garlic, taco seasoning, oregano, and cumin in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
• Open the lid and stir in 1/2 of the Mexican cheese blend. Sprinkle remaining cheese over the top. Put the lid back on top and let sit for 4 minutes. Garnish with cilantro.