Cincinnati Lentils

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 60 Minutes

Servings: 4

Ingredients:

1 cup dry lentils (plus 2 1/2 cups water, or 1 15.5 ounce can lentils plus 3/4 cup water)

1 (14 1/2 ounce) can diced tomatoes with mild green chilies

3 chicken bouillon cubes (1 if using canned lentils)

1 bay leaf

1 teaspoon cocoa

1/4 teaspoon cinnamon

1 clove garlic

1 tablespoon worcestershire sauce

1/2 teaspoon allspice

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon cayenne (or to taste)

1/4 teaspoon black pepper

1 teaspoon vinegar

1 teaspoon sugar

1 medium onion, diced

1 green pepper, diced

1 stalk celery, diced

4 cups cooked basmati rice

1/2 cup shredded sharp cheddar cheese

1/4 cup diced onion

Directions:

1. 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).
2. Add all ingredients (except last three) and simmer for 30-45 minutes to blend flavors and cook vegetables to your liking.
3. Remove bay leaf.
4. Serve over cooked Basmati rice.
5. Top with cheese and onions as desired.

By RecipeOfHealth.com