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Lentil Chili Pot

Nutrition Information
Calories: 229
Total Fat: 1.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 116mg
Carbohydrates: 40g
Dietary Fiber: 16g
Sugars: 12g
Protein: 14g
Vitamin A: 9999.9iu (199%)
Vitamin C: 37.8mg (63%)
Calcium: 79mg (7%)
Iron: 4.8mg (26%)

Yield: Serves 8. Each serving: 1 cup.

1-1/2 tsp vegetable oil
1 Tbsp chopped garlic
2 cups chopped onion
1 lb frozen crinkle-cut carrots
12 oz dry lentils (1-1/2 cups)
4 cups low-sodium V8
2 cups water
1/2 tsp chili powder
1/2 tsp cumin
1 tsp dried oregano
4 Tbsp nonfat sour cream
1 Tbsp chopped cilantro

Place the vegetable oil in a large soup pot or Dutch oven. Heat over medium-high heat. Add the garlic and onion and sauté until golden, about 2-3 minutes. Add the carrots, lentils, V8 and spices and mix well. Bring to a boil; then lower heat to simmer. Cook uncovered until the lentils are tender, about 15 minutes. Serve hot with sour cream and cilantro on top.

Total Preparation & Cooking Time: 40 min. (10 Prep, 30 Cook)

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