Lentil Chili:

1 tsp garlic
1 tbsp olive oil
1 can of diced tomatoes
2 tbsp chili powder
1 tbsp cumin
1 tbsp paprika
1 tsp cayenne
1 cup lentils
2 cups water or vegetable broth
1/2 tsp black pepper
1/4 tsp salt (optional)
1/2 bunch of kale (about 7 leaves), cleaned, stemmed and finely chopped

Sun Dried Tomato Cornmeal Waffles:

1/4-1/3 sun dried tomatoes (about 10 pieces), rehydrated or packed in oil
1 cup buttermilk (or the old trickeroo 1 tbsp of vinegar + enough milk to fill up 1 cup, let sit for 10 mins)
1/2 cup flour
1/4 cup + 2 tbsp cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp parmesan cheese
1 egg
1 egg white
3 tbsp olive oil

For Chili:

Heat oil in a pot. Add garlic and cook for a minute. Add can of tomatoes, spices, lentils, water. Bring to a boil and simmer for 20 minutes. Add kale and cook for an additional 10 minutes or until lentils are tender.

For Waffles:

Blend together rehydrated sun dried tomato and milk until smooth. Add eggs pulse. In a separate bowl, combine flour, cornmeal, baking soda, baking powder, salt, parmesan cheese. Gradually pulse in dry ingredients until just combined and smooth (make sure to scrape the sides of the blender). Pour into a hot waffle iron, bake for 3 minutes or until golden brown and cooked through.
Makes 2 Belgian waffles or 4 regular waffles.
Enough for 4 people.

Number of Servings: 4

Recipe submitted by SparkPeople user PRETTYGIRL112.

 

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