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
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