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Mexican Lentils

1 cup dry lentils
2 cups water
extra virgin olive oil
1 medium red onion
5-8 cloves garlic (to taste)
5 teaspoons ground cumin (or to taste put more)
1 28 oz. can diced tomatoes
1 4 oz. can chopped olives
1 medium zucchini
1 yellow bell pepper (or some other hot pepper to taste)
1 avocado
fresh cilantro (optional)
grated Jack cheese (optional)
flour tortillas

  • rinse lentils 2-3X with fresh water.
  • place lentils with 2 cups of water into a pot and bring to a boil, then simmer with lid slightly tipped open until cooked in approximately 25 minutes. While lentils are cooking prepare the rest.
  • in a high walled frying pan heat the olive oil.
  • chop the red onion and garlic and start sauteing the onion in the oil first, then add the garlic after one minute.
  • add the sliced yellow pepper to onion and garlic, stir in and saute for another couple of minutes.
  • add sliced zucchini and saute until zucchini is just tender.
  • add cumin and stir into hot mixture, turn off heat.
  • add chopped olives and mix in.
  • add diced tomatoes (with liquid) to mixture and stir in.
  • add cooked lentils and gently stir in.
  • turn heat on low and gently heat mixture.
  • prepare freshly chopped cilantro, diced avocado and grated cheese.
  • serve dish with cheese sprinkled on top, then cilantro and topped with diced avocado.
  • heat flour tortillas in skillet, turning for each side and serve with meal.

Note: Amount of cumin is critical for successful flavor-taste test and add as needed. Also, can always add more garlic to dish if desired.

Optional: can serve over rice if desired.

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