NACHO MAMAS LENTILS
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- 1 lb bag
- lentils rinsed and picked
- 1 medium
- onion minced
- 1 1/2 T
- olive oil
- 1/2 cup
- grated carrots, optional
- celery stalks minced, optional
- 32 oz
- box of beef broth
- salt and pepper to taste
- 2 cups
- 4 mexican cheddar cheese, shredded
- 2 cups
- tomato sauce, homemade or raos jar sauce works best
- 12 oz bag
- egg noodles cooked and drained
1Put oil in a medium saucepot over low heat. Add onions and cover for ten minutes until clear. Don't brown.
2Add lentils, salt and pepper, carrots, celery, and beef broth. Recover bring to a boil then lower to a low simmer for 40 mins. Lentils should be soft...if not cook 5 or so mins longer. Then add sauce and heat through.
3As a casserole .....place noodles in a glass dish top with lentils then sprinkle cheese. When ready to serve microwave two minutes.
4If you prefer to eat for a few meals .....place lentils in Tupperware it keeps in fridge about five days. You can plate over rice or noodles and top with cheese for lunch or dinner.
5For appetizer....plate tortilla chips top with lentils with cheese and microwave 1-2 mins