| This recipe is liked by 1 person(s). |
Lentil Chili
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 8 cups | low-sodium vegetable broth, divided |
| 1 medium | yellow onion, chopped |
| 1 large | red bell pepper, chopped |
| 5 cloves | garlic, finely chopped |
| 4 teaspoons | chili powder |
| 1 (16-ounce) package | brown lentils, (about 2 1/4 cups lentils) |
| 2 (15-ounce) cans | no-salt-added diced tomatoes |
| 1/4 cup | chopped cilantro |
Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion is translucent and pepper is tender. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining 7 1/4 cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.