Lentil Chili

By North Star



Ingredients.

1 1/2 tsp. canola oil
1 Tbsp. chopped garlic
2 cups chopped onion
1 lb. frozen crinkle-cut carrots OR 3 fresh carrots, peeled and diced
12 oz. dry lentils (1 1/2 cups)
4 cups low-sodium V8®
2 cups water
1 tsp. chili powder
1/2 tsp. cumin
1 tsp. dried oregano

Garnish:
4 Tbsp. non-fat sour cream
1 Tbsp. chopped parsley

Place the oil in a large soup pot or Dutch Oven-style pan. Heat over medium heat. Add the garlic and onion and sauté until golden, about 2-3 minutes. Add the lentils and water and bring to boil. Reduce to simmer and cook 15 minutes.

Add remaining ingredients and bring to a boil, then lower heat to simmer. Cook, uncovered, until the lentils are tender, about 15 minutes. Serve hot.

Note: Make it a meal - Serve this chili over brown rice. Accompany it with a large tossed salad or steamed broccoli.

Note: You can add more or less chili powder to suit your personal taste preference.

Yield: 8 servings

PER SERVING:
CALORIES: 229
FAT: 1.5g SATURATED FAT: 0g
CHOLESTEROL: 0mg
SODIUM: 116mg
CARBOHYDRATES: 16g
FIBER: 12g
PROTEIN: 14g

recipe from www.waukeshamemorial.org
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