"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Mary's Lentil Salsa Recipe

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This recipe for Mary's Lentil Salsa, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Clark
Added: Sunday, June 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup lentils
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp cumin
1 cup corn kernels
1 cup salsa
1 can green chilies or 2 fresh Anaheim peppers, chopped
1/2 cup green or red pepper
1/2 cup black olives, sliced
1/2 cup shopped fresh cilantro or 2 tsp dried
2 tbsp cider vinegar

Directions:
Directions:
Rinse lentils well and drain. Place in medium saucepan with onion, garlic, chili powder, cumin, salt, and 2 cups water. Heat to boiling, cover, reduce heat and simmer according to package or until tender, usually 30-40 minutes. Drain and cool. Combine with remaining ingredients. Cover and chill several hours. Serve with tortilla chips. Keeps in refrigerator very well.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes after lentils are cooked
Personal Notes:
Personal Notes:
My friend Mary gave me this recipe, hence the name. Best with fresh ingredients!

 

 

 

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