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Easy Lentil Chili

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Submitted by halcion farm

YIELD

14 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

4 946
CUPS ML LENTILS
rinsed and picked
2 473
CUPS ML ONIONS
chopped
1 1
CAN CAN TOMATOES
chopped *
¼ 59
CUP ML TOMATO PASTE
2 3E+1
TABLESPOONS ML GARLIC
minced
2 1E+1
TEASPOONS ML SALT
2 1E+1
TEASPOONS ML CUMIN
1 5
TEASPOON ML BLACK PEPPER
freshly ground
1 5
TEASPOON ML PAPRIKA
½ 2.5
TEASPOON ML THYME *
½ 2.5
TEASPOON ML RED PEPPER FLAKES
2 3E+1
TABLESPOONS ML RED WINE VINEGAR

Directions

Combine lentils, onions and 7 cups water in Dutch oven.

Bring to boil, red uce heat and simmer, partially covered, 30 minutes.

Add 2 more cups water, tomatoes, tomato paste, garlic, salt, Partially cover and cook 45 minutes mor e, stirring every 10 minutes until thick. Stir in vinegar. Sprinkle with chop ped cilantro if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 210 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 347mg 14%
Total Carbohydrate 12g 12%
Dietary Fiber 17g 70%
Sugars g
Protein 30g
Vitamin A 4% Vitamin C 10%
Calcium 4% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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