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Lentil Chili-Frito Pie Scaled for: 25 Servings (1 Each) Allergens: Contains Corn/Corn Products, Lentils
Ingredient
Quantity
Ingredient
Quantity
Lentils
1 pound 5.6 ounces
Chili Powder
1/8 cup
Cooking Oil 1 tablespoon Onion, Yellow 10 ounces Bell Pepper, Red 8 ounces Comino Powder 1 tablespoon Garlic, Peeled 1 tablespoon Pablano Pepper 6 ounces
Salt
1/2 teaspoon
Vegetable Broth/Stock 4 Cups Tomato Paste 6 Ounces Tomato, Diced 1 Pound Fritos Chips
2 Pound 5 1/2 Ounce
DIRECTIONS:
1. Pour dry lentils into colander and rinse well with cool running water. Sort the lentils with your hands and eyes to inspect for rocks. Place rinsed lentils in a slotted steam pan and steam for 12-15 minutes. 2. While lentils are steaming, heat oil on medium heat & cook/saute onions for 3-5 minutes. 3. Add salt, diced red bell peppers, and diced roasted Poblano peppers and cook/saute for another 5 minutes. 4. Add Chili powder, cumino, and fresh minced garlic and cook until garlic turns golden.
5. Add tomato paste and mix all ingredients thoroughly. 6. Stir in lentils and canned tomatoes and mix all ingredients thoroughly. 7. Add vegetable broth/stock and heat all ingredients to a low simmer for 30-40 minutes, or until lentils are tender. Stir mixture frequently throughout the cooking process. 8. Serving/Assembly Instructions: (1) Portion 1.5oz Fritos into bottom of serving container (2) Top with #6 disher lentil chili (3) 1oz shredded cheddar cheese is menued as an optional condiment for Lentil Frito Pie
Recipe contributed by: Austin ISD in Austin, Texas
School Bites | Fall 2025 Release | Page 11
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