Thai Curry Red Lentil Chili
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Thai Curry Red Lentil Chili calories by ingredient
Introduction
Low calorie, high flavor. I like to use a mix of beans but you could certainly use a can of one kind for ease. I often substitute skim or lowfat milk for the coconut milk to skim more calories. I'm a little heavy handed with the lentils, so more water may be necessary.Original recipe: http://www.theppk.com/2010/12/red-lentil-t
hai-chili/ Low calorie, high flavor. I like to use a mix of beans but you could certainly use a can of one kind for ease. I often substitute skim or lowfat milk for the coconut milk to skim more calories. I'm a little heavy handed with the lentils, so more water may be necessary.
Original recipe: http://www.theppk.com/2010/12/red-lentil-t
hai-chili/
Number of Servings: 6
Ingredients
-
1 TB EVOO
Half large yellow onion, diced
Half red bell pepper, diced
3 garlic cloves, minced
1 TB Chili powder
.75 Sweet Potato, cut into chunks
.75 c red lentils*
.5 tsp salt
2 c veggie broth
Half can black beans
Half can kidney beans
1.5 TB red curry paste
Half can low fat coconut milk
14oz (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.
Directions
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.