Salsa Lentils

*10 Ing. or Fewer *Gluten-Free–Optional *Vegetarian *Vegan
Makes 4 servings
Prep. Time: 15 minutes Cooking Time: 2–4 hours Ideal slow-cooker size: 4- or 5-qt.
Needed at Time of Preparation:
2 cups dry green lentils, picked over for any stones and rinsed
4 cups of water
2 cups chopped onions
¼ cup chopped garlic
2 cups salsa, mild, medium, or hot *make sure yours is gluten-free to keep this recipe gluten-free
1–3 jalapeño peppers, seeded and chopped
1¼-oz. pkg. dry taco seasoning *make sure yours is gluten-free to keep this recipe gluten-free
½ tsp. salt
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    SALSA LENTILS
    Makes 4 servings
    Cooking Time: 2–4 hours Ideal slow-cooker size: 4- or 5-qt.
    Needed at Time of Cooking/Serving:
    1 cup chopped fresh cilantro
    cooked rice or corn chips
    chopped lettuce, optional
    diced fresh tomatoes, optional
    grated cheese of your choice, optional
    sour cream, optional, omit for a vegan recipe

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover. Cook on low 3–4 hours or on High 2–3 hours, or until lentils are tender.
  5. Just before serving, stir in chopped cilantro.
  6. Serve over rice or corn chips.
  7. Top with remaining optional ingredients.

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