Red Lentil & Vegetable Chili
- Number of Servings: 5
Ingredients
1 1/4 C. Red Lentils1 C. diced tomatoes2 Stalks Celery, diced2 large carrot, diced1 Medium Onion, diced3-4 Cloves Garlic (or to taste), chopped1 C. Green pepper, diced1 T. Tomato paste1 Pkg. Vegetable Broth (32 oz.)~1 T. Chili powder~1 T. Paprika~1 t. Turmeric~Cayenne Pepper to taste
*Bring Lentils and equal amount water to a boil.
*Cook for about 5 min. until they absorb most of the water.
*Remove from heat and puree about 1/4 of the lentils in a blender or food processor. Mix with remaining lentils and liquid and set aside.
*Sautee vegetables except green pepper in cooking spray until they begin to soften.
*Stir in seasonings, then broth and lentils.
*Bring to a boil, then reduce to a simmer for about 30 min.
*Check seasonongs and adjust if needed.
*When seasonings are adjusted and other vegetables soft, add green pepper.
*Cook about 5 min. then remove from heat. Let stand in pot until cool enough to serve.
Makes about 7-8 Cups. 1 serving = 1.5 C.
Number of Servings: 5
Recipe submitted by SparkPeople user CINDYTW.
*Cook for about 5 min. until they absorb most of the water.
*Remove from heat and puree about 1/4 of the lentils in a blender or food processor. Mix with remaining lentils and liquid and set aside.
*Sautee vegetables except green pepper in cooking spray until they begin to soften.
*Stir in seasonings, then broth and lentils.
*Bring to a boil, then reduce to a simmer for about 30 min.
*Check seasonongs and adjust if needed.
*When seasonings are adjusted and other vegetables soft, add green pepper.
*Cook about 5 min. then remove from heat. Let stand in pot until cool enough to serve.
Makes about 7-8 Cups. 1 serving = 1.5 C.
Number of Servings: 5
Recipe submitted by SparkPeople user CINDYTW.
Nutritional Info Amount Per Serving
- Calories: 237.9
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 604.9 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 11.7 g
- Protein: 15.0 g
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