Guest guest Posted May 21, 2009 Report Share Posted May 21, 2009 We had this tonight and it was wonderful! We got four big serves out of it and it was delicious and filling ‹ and very low in calories and fat! I used spark people¹s recipe calculator to get the nutritional data for this, so I¹ll post that after the recipe. The recipe itself is from McDougall¹s Quick & Easy Cookbook, and I¹ll post the recipe exactly as it is in the book, but I added a chopped bell pepper and left off the cilantro because I don¹t care for it. Those were the only changes I made. QUICK SPICY LENTIL CHILI 2 cups red lentils 2 quarts vegetable broth 2 cups diced onion 1 16 ounce can chopped tomatoes 1/4 cup tomato paste 2 tablespoons chopped fresh garlic 2 tablespoons balsamic vinegar 2 tablespoons fresh lime juice 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon paprika 1/2 teaspoon thyme Several twists of freshly ground black pepper Pinch of crushed red pepper Dash of cayenne pepper 1/4 cup chopped fresh cilantro Combine all of the ingredients except cilantro in a large soup pot. Bring to a boil over high heat. Reduce heat, cover and simmer over medium-low heat for 30-35 minutes until the lentils are tender, stirring occasionally, adding more water or broth if needed for proper chili consistency. (It didn¹t need any.) Remove from heat, stir in the cilantro and serve. Servings: We got 4 large bowls which were very filling. Nutrition facts (from Spark People) per serve: 225.0 calories 1.5g total fat 0.2g saturated fat 0.6g polyunsaturated fat 0.4g monounsaturated fat 0.0mg cholesterol 2120.2mg sodium 870.8mg potassium 43.4g total carbohydrates 12.0g dietary fiber 8.2g sugars 12.0g protein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2009 Report Share Posted May 23, 2009 Thanks Anna! It's been posted in our files. Cindi --- On Thu, 5/21/09, Coop <rodstruelove wrote: Coop <rodstruelove McDougall's Quick Spicy Lentil Chili " " Thursday, May 21, 2009, 6:06 AM We had this tonight and it was wonderful! We got four big serves out of it and it was delicious and filling ‹ and very low in calories and fat! I used spark people¹s recipe calculator to get the nutritional data for this, so I¹ll post that after the recipe. The recipe itself is from McDougall¹s Quick & Easy Cookbook, and I¹ll post the recipe exactly as it is in the book, but I added a chopped bell pepper and left off the cilantro because I don¹t care for it. Those were the only changes I made. QUICK SPICY LENTIL CHILI 2 cups red lentils 2 quarts vegetable broth 2 cups diced onion 1 16 ounce can chopped tomatoes 1/4 cup tomato paste 2 tablespoons chopped fresh garlic 2 tablespoons balsamic vinegar 2 tablespoons fresh lime juice 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon paprika 1/2 teaspoon thyme Several twists of freshly ground black pepper Pinch of crushed red pepper Dash of cayenne pepper 1/4 cup chopped fresh cilantro Combine all of the ingredients except cilantro in a large soup pot. Bring to a boil over high heat. Reduce heat, cover and simmer over medium-low heat for 30-35 minutes until the lentils are tender, stirring occasionally, adding more water or broth if needed for proper chili consistency. (It didn¹t need any.) Remove from heat, stir in the cilantro and serve. Servings: We got 4 large bowls which were very filling. Nutrition facts (from Spark People) per serve: 225.0 calories 1.5g total fat 0.2g saturated fat 0.6g polyunsaturated fat 0.4g monounsaturated fat 0.0mg cholesterol 2120.2mg sodium 870.8mg potassium 43.4g total carbohydrates 12.0g dietary fiber 8.2g sugars 12.0g protein Quote Link to comment Share on other sites More sharing options...
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