Lentil-Corn Pilaf

 

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

• 1 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.
• 2 Stir in remaining ingredients. Cook over low heat 2 to 3 minutes, stirring occasionally, until corn is tender and hot.