Easy in the RV: Mexican spiced red lentils

Another one that puts together easy. It comes from Denise Wright (MyLifeCookbook.com). It's spicy and hearty, right up there with chili. Mab likes it on rice, but we tried it with macaroni the way my mother always eats chili and now that's my favorite. Vegan, whole food plant-based, fits the OMS Diet.

It's a go-to for us, one of our "Dirty 30" favorite easy-to-make dishes.

Active time: 5 minutes
Total time: 35 minutes
Serves: 4

INGREDIENTS
1 cup red lentils
3 cups water
1 Tablespoon olive oil
1 cup onions, chopped
1 can diced tomatoes
1 1/2 teaspoons cumin
1 Tablespoon chili powder
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne powder
1 teaspoon crushed garlic

INSTRUCTIONS
1. Add your olive oil and onions to a pot and cook until they are starting to brown.
2. In the meantime rinse your lentils and set aside.
3. When the onions start to brown, add the rest of the ingredients and bring to boil.
4. Once boiling, turn down the heat to a simmer.
5. Cook for 10-15 minutes or until lentils are tender.
6. Garnish with sour cream and cilantro if using.

NOTES
Replace sour cream with cashew cream.