Ingredients
2
cups water
1
cup dried lentils (8 oz), sorted, rinsed
1/2
cup chopped red bell pepper
1
cup frozen (thawed) or canned (drained) whole kernel corn
2
tablespoons chopped fresh cilantro or parsley
1/2
teaspoon salt
1/2
teaspoon chili powder
Preparation
In 2-quart saucepan, heat water to boiling. Stir in lentils and bell pepper. Reduce heat; cover and simmer 15 to 20 minutes or until lentils are tender. Drain if necessary.
Stir in remaining ingredients. Cook over low heat 2 to 3 minutes, stirring occasionally, until corn is tender and hot.
