| This recipe is liked by 1 person(s). |
Lentil Chili
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: http://www.wholefoodsmarket.com/recipes/2871
| 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 | salt-free 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 |
Method
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.
Nutrition
Per serving : 120 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 180mg sodium, 21g
total carbohydrate (7g dietary fiber, 6g sugar), 6g protein
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe