*  Exported from  MasterCook  *
 
                                Taco Lentils
 
 Recipe By     : Ann Miner
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans                            Low-Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/3  cups          green lentils -- rinsed
    5      cups          water
    4                    dried ancho peppers
   16      ounces        tomato sauce
    2      teaspoons     ground cumin
    2      teaspoons     chili powder
    2                    garlic cloves -- minced
    4      tablespoons   packaged taco seasoning
    2      tablespoons   chopped onion
 
 Add lentils to water.  Bring to a boil and simmer for 30 minutes or
 until tender, but whole.
    While lentils are boiling, remove seeds from ancho peppers and cover
 with boiling water.  When peppers are soft, place in a blender or
 small food processor with a little of the soaking water.  Ble nd
 until pureed.  Add remaining ingredients and blend just until mixed.
 When lentils are finished, place in a deep baking dish.  Pour the
 sauce over the lentils and stir to combine. 
    Cover and bake at 350 degrees for 45 minutes. Roll in flour or corn
 tortillas with desired garnishes (steamed red and green bell pepper
 slices, onions, jalapeno pepper slices, nonfat cheese, etc.). 
 For lentil mixture only, per 1/8 recipe:   228 calories, 1.0 g fat, 3.6%
 CFF. Based on a terrific BBQ Lentil recipe from the USA Dry Pea and
 Lentil Council and introduced to us by Reggie Dwork.
 
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