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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.