| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
10 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 1 |
|
Green bell pepper; chopped |
| 1 |
|
Red bell pepper; chopped |
| 1 |
|
Carrot; chopped |
| 1 |
|
Fresh hot green chile pepper; seeded, minced |
|
|
(or 1/4 cup drained canned chopped green |
|
|
Chiles) |
| 2 |
|
Garlic cloves; finely chopped |
| 1 |
lb |
Dried lentils; rinsed |
| 1/3 |
c |
Tomato paste |
| 1 |
cn |
Red kidney beans – (15 oz); drained, rinsed |
| 1 |
cn |
Pinto beans – (15 oz); drained, rinsed |
| 1 |
cn |
Stewed tomatoes -; (28 oz) |
| 1/3 |
c |
Chile powder |
| 4 |
ts |
Ground cumin |
| 1/4 |
ts |
Crushed hot-red-pepper flakes |
| 1/4 |
ts |
Coarse salt |
| 1/4 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
In a large soup pot, heat the olive oil over medium heat. Add onion, green
and red peppers, carrot, chile pepper, and garlic. Cook until the
vegetables soften, about 5 minutes. Stir in 7 cups water, lentils, tomato
paste, kidney beans, and pinto beans. Stir to blend, adding stewed
tomatoes, chile powder, cumin, and crushed red pepper flakes. Bring to a
boil. Reduce heat to medium-low, cover and simmer until the lentils are
tender, about 45 minutes. If the chile starts to dry out, add hot water as
needed. Season with salt and pepper and serve immediately. Serves 10.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 202 Calories (kcal); 3g Total Fat; (14% calories from fat);
14g Protein; 31g Carbohydrate; 0mg Cholesterol; 125mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Joseph T. Bonanno, Jr.
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”