Mexican Lentils

From the book Eat to Live by Joel Fuhrman, M.D. My mom loves this recipe.

• 2 c water
• 1 c lentils, uncooked
• 1 c frozen or fresh corn
• 1 8-oz can tomato sauce
• 1 onion, diced
• Mexican seasonings to taste (crushed red chili peppers, garlic, dill and/or cumin)

Boil the lentils for 30 minutes and drain. Combine the remaining ingredients and simmer over low heat for 20 minutes.