When I started I realized we had no lentils, I admit I was shocked because we always have a couple of jars of lentils. So I used a sprouted bean mix I had that we picked up at Costco. It is quick cooking and healthy like lentils :) The kids don't like peppers (and I didn't have any) so I used some cabbage instead. Threw in a bit of spinach to up the veggie count as well.
This turned out more a soup then a chili and I hadn't even added as much water as the recipe called for. That said, as a soup it was delicious!!!!! All of us who ate it quite liked it :)
I served it with a bit of Greek yogurt, shredded cheddar and chilis on mine. Very tasty and even better the next day for lunch. I will be making this one again :)
Lentil Soup
from http://www.wholefoodsmarket.com/recipe/lentil-chili
- 8 cups water
- 1 bouillon cube
- 1 large yellow onion, chopped
- 160 grams cabbage
- 115 grams spinach
- 5 cloves garlic, finely chopped
- 4 tsp salt-free chili powder
- 2 1/4 cup lentils, dry (or dried sprouted beans)
- 1 (28 ounces) cans no-salt-added diced tomatoes
1. Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, cabbage and garlic and cook about 8 minutes or until onion is translucent and pepper is tender. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining 7 1/4 cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover, add spinach and cook 10 minutes longer
Servings: 8
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