| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegan, Digest, Fatfree |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Lentils |
| 5 |
c |
Water |
| 28 |
oz |
Canned tomatoes |
| 1 |
|
Bell pepper, chopped |
| 2 |
|
Jalapenos, chopped |
| 1 |
lg |
Onion, chopped |
| 4 |
|
Garlic cloves, minced |
| 1 |
tb |
Chili powder |
| 2 |
ts |
Cumin |
| 1 |
ts |
Oregano salt to taste more cayenne to taste |
INSTRUCTIONS
Rinse the lentils and cook until soft. There will be extra water, but
since this is soup, that's okay. Add the tomatoes and veggies, and cook
until the onion is soft. Add the spices to taste.
Variations: As someone else pointed out, adding bulgur (or brown rice) is
tasty and satisfying. Add 1/2 cup of grain to the lentils and add another 1
cup of water.
Shredded carrots and corn are also good. In fact, I've found that you can
make just about any gloopy mass into chili by adding chili powder.
:-)
Kidney beans are also very good in this recipe.
Tanya Heikkinen theikkinen@marvin.ag.uidaho.edu University of Idaho
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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