Spicy Red Lentil Chili (ala Tastings Restaurant) - xpost

[Guest guest]

This soup blew me away (for it's ease to make and it's good taste). I found it

posted by Kayla at the Bulletin Board at Cooking Light.com. Everyone there who

tried it, loved it.

 

I used a frozen tomato that I had saved from last summer...and I think even a

canned tomato would be fine. I will make this again and again! (It looks more

complicated than it really is.) I hope you like it. Gosh, I've made 3 or 4

lentil soups in the last few weeks and they sure are filling, healthy, and

good!! There hasn't been one that I haven't loved! I am so happy to have

finally discovered lentils and am kicking self for not trying them sooner.

 

Brenda

 

 

* Exported from MasterCook *

 

Spicy Red Lentil Chili (ala Tastings Restaurant)

 

Recipe By :http://www.wegmans.com/greatMeals/tastings/

Serving Size : 6 Preparation Time :0:00

Categories : Lentil Soup Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup red lentils

4 cups water

2 tablespoons butter

1/2 cup onion -- diced small

1/4 cup celery -- diced small (about 1 stalk)

2 tablespoons garlic -- chopped

1 medium tomato -- cored and diced medium (1 cup)

2 cups vegetable broth

2 cups water

1 tablespoon Tabasco Sauce

1/8 teaspoon turmeric

1/8 teaspoon cumin

1/8 teaspoon cayenne pepper

1 teaspoon sea salt

1/2 teaspoon black pepper

1/8 teaspoon chili powder

1/4 cup green bell pepper -- finely diced

Thickener:

2 tablespoons cornstarch

2 tablespoons water

 

1. Bring lentils and 2 cups water to boil on HIGH heat; turn off heat. Remove

half the lentils and liquid; place in food processor or blender and puree, about

1 minute.

 

2. Melt butter in soup pot. Add onions and sweat (soften without browning) 2

minutes. Add celery and garlic; sweat 5 more minutes. Add tomatoes; cook 5

minutes.

 

3. Add vegetable broth, 2 cups water and seasonings. Bring to simmer.

 

4. Add reserved whole and pureed lentil plus liquid, and cook until lentils are

tender, about 15 minutes.

 

5. Combine cornstarch and 2 tbs. water to make a slurry. Bring soup to boil; add

slurry and stir 30 seconds to thicken slightly. Turn off heat; add green

peppers. Season with salt. Serves 6.

 

Nutrition Info Each serving (1 cup) contains 170 calories, 27g carbohydrate (6g

fiber), 8g protein, 4g fat (3g saturated), 10mg cholesterol and 1010mg sodium.

 

Prep Time: 25 minutes

Cook Time: 35 minutes

 

Brenda's Review: Feb 2004 - I loved this really super easy and yummy soup. It

sure had a complex flavor, for such a simple and meatless soup. I'm a bit

surprised that a soup that goes together so easily can taste that interesting

and good. I used a 14 ounce can Swanson's Vegetable broth and added water to

get the required 2 cups broth. I didn't think it needed any thickening, so I

didn't use the cornstarch.

 

I found the recipe and a picture of the finished soup, posted by Kayla, at

Cooking Light's community bulletin board. It received several great reviews

there:

 

 

http://community.cookinglight.com/showthread.php?s= & threadid=54067 & highlight=Red\

+Lentil+Chili

 

Kayla first had the soup at Tastings Restaurant in New York, then later received

the recipe in their (owner: Wegman's) newsletter.

 

Source:

" Tastings Restaurant, 3195 Monroe Ave, Rochester, NY (next to and owned by

Wegmans) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 224 Calories; 6g Fat (21.7% calories from

fat); 12g Protein; 33g Carbohydrate; 12g Dietary Fiber; 11mg Cholesterol; 924mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

 

 

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