Lentil Chili II recipe

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Ingredients

1 tablespoon olive oil
1 tablespoon butter
4 cups chopped onion
1 bulb garlic cloves, chopped
1 (16 ounce) package dry lentils
1 (6 ounce) can tomato paste
1 (14.5 ounce) can crushed tomatoes
2 quarts water
2 tablespoons chili powder
1 tablespoon cumin
1 dash paprika
salt to taste
black pepper to taste
2 cups sliced carrots
2 cups sliced celery

Nutrition Info

189.3 calories
carbohydrate: 32.6 g
cholesterol: 2.5 mg
fat: 3.1 g
fiber: 10.7 g
protein: 10.9 g
saturatedFat: 0.9 g
servingSize: -
sodium: 217.2 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic, and cook until tender. Mix in lentils, tomato paste, and crushed tomatoes. Pour in the water. Season chili with chili powder, cumin, paprika, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.

  2. Mix carrots and celery into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.

Recipe Yield

12 servings

Recipe Note

Lentils are cooked in a flavorful chili along with carrots and celery.

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