Big Lentil Chili

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* Exported from MasterCook *

 

Big Lentil Chili

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

1 medium onion -- diced

1 red bell pepper -- seeded and diced

2 carrots -- peeled and diced

1 cup diced celery

2 cloves garlic -- minced

1 jalapeno pepper -- seeded and minced

2 cups dried brown lentils -- soaked and drained

2 cups diced white potatoes

6 cups water

2 tablespoons chili powder

1 tablespoon dried oregano

1/2 tablespoon ground cumin

1 to 2 teaspoons Tabasco or other bottled hot sauce

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1 16 oz can whole tomatoes

1 15 oz can crushed tomatoes

 

Heat the oil in a large saucepan and add the onion, bell pepper, carrot, celery,

garlic, and jalapeno. Saute for 7 minutes over medium heat.

Add the lentils, potatoes, water, and seasonings and cook for 20 minutes,

stirring occasionally. Stir in both kinds of tomatoes, reduce the heat, and

cook for 20 to 30 minutes more, until the potatoes and lentils are tender.

Ladle into soup bowls and serve topped with diced red onion, minced cilantro, or

shredded provolone or Gouda cheese. Pinto Bean and Double Corn Bread makes a

nice accompaniment.

 

 

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Per serving: 88 Calories (kcal); 4g Total Fat; (39% calories from fat); 2g

Protein; 13g Carbohydrate; 0mg Cholesterol; 253mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0