Mexican Lentils And Rice

• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1-1/2 cups vegetable broth
• 1/2 cup dried lentils, rinsed
• 3 teaspoons chili powder
• 1-1/2 teaspoons ground cumin
• 1 cup frozen corn
• 1 cup salsa
• 1/4 cup tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon white vinegar
• 2 cups hot cooked brown rice
• 3/4 cup shredded reduced-fat sharp cheddar cheese

1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. 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.
2. Stir in the corn, salsa, tomato paste, oregano and vinegar. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice; sprinkle with cheese.

onion, olive oil, garlic, vegetable broth, dried lentils, chili powder, ground cumin, frozen corn, salsa, tomato paste, oregano, white vinegar, brown rice, cheddar cheese

Taken from www.tasteofhome.com/recipes/mexican-lentils-and-rice/ (may not work)