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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 180.7
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 337.3 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 10.2 g
  • Protein: 10.6 g

View full nutritional breakdown of Lentils winter fighter calories by ingredient
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Lentils winter fighter

Submitted by: NIKNOSAMA83
Lentils winter fighter

Introduction

This recipe is a combination of the chili flavor, stew and slow cooker most american will recognize, for me it is a typical winter dish made back at my country. Usually my mother would add around 7-8 ounces of ground beef to this dish but i decided to keep it out this time. Another thing i will always mention about this dish is that it taste better after a month in the fridge. The flavor is stronger and deeper . Lentils are a great source of iron, they dont need soaking before cooking, they are cheap and available in most supermarket. Around one cup of uncooked lentils makes 3 cups of cooked lentils This recipe is a combination of the chili flavor, stew and slow cooker most american will recognize, for me it is a typical winter dish made back at my country. Usually my mother would add around 7-8 ounces of ground beef to this dish but i decided to keep it out this time. Another thing i will always mention about this dish is that it taste better after a month in the fridge. The flavor is stronger and deeper . Lentils are a great source of iron, they dont need soaking before cooking, they are cheap and available in most supermarket. Around one cup of uncooked lentils makes 3 cups of cooked lentils
Number of Servings: 6

Ingredients

    3 cups lentils (cooked)
    1.5 cups onions raw chooped
    1 cups bell pepper chooped
    1 large clove of garlic
    1 tbsp cooking oil
    1.5 cup of tomato sauce
    1 tbsp chili powder

    sal - pepper - cumin - hot spices to taste

    this makes around 6 servings or 4 generous sized servings.

Directions

First you will need to cook the lentils, roughly one cup of uncooked lentils makes 3 cups of cooked ones. Wash lentils (you might wanna check if there are small rocks among the lentils, however i havent seen this happen in years) and boil them for around 30 minutes, add water as needed but do not add salt since will make them go hard and take longer to cook. they should be soft or maybe slightly uncooked in the center (it will feel like sand) Dont worry they will finish cooking afterwards. Once cook, drain any water and reserve

On a large pan add the oil, brown the chopped onion and chopped green pepper along with the chopped garlic. Once they are brown and cooked add the well drained lentils into the pan.

Mix tomato sauce with 1 tbsp of chili powder and any other spice you want to add. i like some extra cumin, red crushed peppers and oregano so i tend to add some, but chili powder alone is perfect.

Add tomato sauce with chili to the lentils and stir well, bring to boil, lower temperature and cover for the next 30 minutes with occasional stiring, the idea is to reduce water and let lentils absorb the tomato sauce and chili flavor.

It doesnt have to end up too dry, since lentils once out of the fire will absorb some extra moisture. Makes 6 servings or 4 large servings.

My mother used to add ground beef after the onion got brown and before dropping in the lentils.

If this turns out too acid, you can add fine grated carrot to the mixture to balance the acid with its sweetness.

I hope you enjoy it, i recently moved into michigan,. i have never been this cold in my life and the first meal i can think of to warm up my body and soul was this. Extremely similar to the chili americans do, but a great way to incorporate lentils and iron to my diet

Number of Servings: 6

Recipe submitted by SparkPeople user NIKNOSAMA83.






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Member Ratings For This Recipe

  • Tastes great did not have any bell pepper,but I added some squash in there to make it even thicker tasted great. I put it over some couscous was delicious - 3/6/12

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  • Great dish for a cold rainy night. Family loved it. - 2/25/11

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