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Lentils, Chilies, & Jicama Salad Printer Friendly Ingredients 4 c. lentils                                                                     2 c. Jicama, julienne-sliced 2 quarts chicken broth or water                             1 c. red bell pepper, diced ½ c. butter or oil                                                                 ½ c. chopped cilantro 2 c. diced onion 2 tsp. dried basil 1 c. Serrano chilies, minced 1 tsp. ground ginger 2 c. corn kernels salt and pepper to taste   Directions Cook lentils in broth or water just until tender, about 15 minutes.  Drain.  In a steam-jacketed kettle or stock pot, heat butter or oil over medium heat. Stir in onion and chilies.  Sauté until onion is soft, about 5 minutes.  Stir in corn, jicama, bell pepper, cilantro, basil, ginger, salt and pepper. Continue cooking additional 3 to 5 minutes.  Serve hot as an accompaniment to seafood, lamb or chicken or cold as a side salad to cheeses and grilled meats. Nutrition Facts Serving Size  Servings Per Container 24 (1/2 cup) Amount Per Serving Calories  Calories From Fat  % Daily Value * Total Fat  Saturated Fat  Trans Fat    Cholesterol  Sodium  Total Carbohydrate  Dietary Fiber  Sugars  Protein    Vitamin A   % • Vitamin C   % Calcium  % • Iron  % * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:   Calories 2,000 2,2500 Total Fat Less than 65g 80g    Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g    Dietary Fiber   25g 30g Calories per gram:       Fat 9   •   Carbohydrate 4   •   Protein 4