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Yield: Serves 8. Each serving: 1 cup.
Recipes
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%) |
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.
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