Lentil Chili

Recipe Ingredients

1 lb	454g / 16oz	Lentils - picked over,
		Rinsed and drained
1		No-salt-added diced tomatoes - (14 1/2 oz)
1		Green bell pepper - seeded and chopped
1 cup	237ml	Low-sodium vegetable broth
1		No-salt-added tomato paste - (6 oz)
1		Carrot - chopped
1		Onion - chopped
2 tablespoons	30ml	Red-wine vinegar
2 teaspoons	10ml	Dried oregano
2 teaspoons	10ml	Ground cumin
2		Garlic cloves - minced
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

In a large nonstick saucepan or Dutch oven, bring the lentils and 5 cups water to a boil. Reduce the heat and simmer, covered, until the lentils are slightly softened, about 20 minutes.

Add the tomatoes, bell pepper, broth, tomato paste, carrot, onion, vinegar, oregano, cumin, garlic, pepper flakes and salt; bring to a boil. Reduce the heat and simmer, covered, until the lentils are tender, about 40 minutes.

This recipe yields 8 servings.

Per Serving: 231 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 109 mg Sodium, 42 g Total Carbohydrate, 8 g Dietary Fiber, 17 g Protein, 69 mg Calcium.

Serving Provides: 1 Fruit/Vegetable, 2 Protein/Milk.

Points Per Serving: 3.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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