Mexican Lentils ~ Healthy Cooking

1 medium onion, chopped
2 garlic cloves, minced
1 tsp. olive oil
1 1/2 c. vegetable broth
1/2 c. dry lentils, rinsed
3 tsp. chili powder
1 1/2 tsp. ground cumin (I also used PC SW seasoning)
1 c. frozen corn
1 c. salsa, fat free
1/4 c. tomato paste
1 tsp. dried oregano
1 tsp. white vinegar

In a large saucepan, saute onion and garlic in oil until tender.

Add the broth, lentils, chili powder and cumin.  Bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.

Stir in the corn, salsa, tomato paste, oregano and vinegar (I also added salt and pepper).  Bring to a boil.  Reduce heat; cover and simmer 10 min. longer or until lentils are tender.

Serve with brown rice and cheddar cheese.

YIELD:  4 cups lentils
1/2 c. = 1.5 WW points; .9g fat, 13.2g carbs, 2.8g fiber, 2.8g protein
3/4 c. - 2.5 WW points; 1.5g fat, 21.1g carbs, 4.5g fiber, 4.5g protein
1 c. = 4 WW points; 1.8g fat, 26.3g carbs, 5.6g fiber, 5.6g protein