1 1/2 c. lentils
1 onion, chopped
5 cloves garlic, minced or crushed
1/2 c. chopped fresh cilantro (Mexican or Chinese parsley)
1/2 fresh green chilie, seeded & minced or 1 tsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1 (7 oz.) can green chili salsa
2 c. canned tomato sauce
2 c. water

Place all the ingredients in a pot. Bring to a boil; then reduce heat to moderate, cover and cook until the lentils are tender (about 30 to 40 minutes), stirring frequently. Use to make Mexican tacos or burritos. Serve over rice or potatoes. Makes 6 to 8 servings (6 cups). 103 calories per cup.