Ingredients
1 medium onion, chopped1 tablespoon olive oil2 garlic cloves, minced1-1/2 cups vegetable broth1/2 cup dried lentils, rinsed3 teaspoons chili powder1-1/2 teaspoons ground cumin1 cup frozen corn1 cup salsa1/4 cup tomato paste1 teaspoon dried oregano1 teaspoon white vinegar2 cups hot cooked brown rice3/4 cup shredded reduced-fat sharp cheddar cheese
Preparation
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.
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.
