Thai Curry Red Lentil Chili
- Number of Servings: 6
Ingredients
1 TB EVOOHalf large yellow onion, dicedHalf red bell pepper, diced3 garlic cloves, minced1 TB Chili powder.75 Sweet Potato, cut into chunks.75 c red lentils*.5 tsp salt2 c veggie brothHalf can black beansHalf can kidney beans1.5 TB red curry pasteHalf can low fat coconut milk14oz (ish) can diced tomatoes.25 c cilantro and lime wedges, to garnish*you can certainly substitute other lentils if red are unavailable. Adjust cooking time/liquid.
Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.
Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.
Taste for salt and seasoning, top with cilantro and lime and serve
Serving Size: Makes 6-8 entree sized servings.
Number of Servings: 6
Recipe submitted by SparkPeople user EMADHIKA.
Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.
Taste for salt and seasoning, top with cilantro and lime and serve
Serving Size: Makes 6-8 entree sized servings.
Number of Servings: 6
Recipe submitted by SparkPeople user EMADHIKA.
Nutritional Info Amount Per Serving
- Calories: 225.9
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 893.7 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 10.1 g
- Protein: 8.8 g
Member Reviews