Meatless Monday - Tomato Lentil Chili


Browsing my pantry for this recipe, I discovered five different varieties of lentils on the shelf:  those little green French ones; black; pale tan; red; and brown ones.   Who knew?


This recipe is from the Relish Magazine 10/2012 tab section in my local newspaper.  I've made it many times and thought it was a good entree choice for Meatless Monday.

Tomato Lentil Chili

1 Tablespoons oil of choice, (I use grape seed)
1 medium onion, chopped
1 medium red bell pepper,chopped
4 cloves garlic, minced
2 Tablespoons chili powder
2 teaspoons ground cumin

1 cup dry lentils, red or brown
1/2 cup quick-cooking Bulgar
2 - 14-1/2 ounce cans vegetable broth (oh oh, I hate the taste of vegetable broth and always use     chicken broth, homemade though, so semi-Meatless Monday at my house...)

1-1/2 cups water
1 14-1/2 ounce can petite diced tomatoes (or 1 pint home-jarred)

1 teaspoon salt
Freshly ground black pepper

Toppings:  Yogurt, chopped red onion and hot sauce (optional)

1.  Heat oil in large saucepan.  Add onion, bell pepper and garlic; cook 7 minutes.  Add chili and cumin and cook for 1 minute.  Add remaining ingredients except toppings.  Simmer 30 minutes.  Serve with toppings.  Makes 6 servings.

Per serving:  233 Calories, 5 mg fat, 1.5 mg chol., 12 g protein, 37 grams carbs, 15 grams fiber, 1112 mg sodium.


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