northwest lentil chili
- Categories
- Vegetable
- Yield
- 10 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (32-oz) (4 cups) tomato juice |
| 2 tablespoons | Chili powder |
| 2 cups | Diced; raw potato |
| 2 teaspoons | Beef bouillon granules |
| 1 can | (15-oz) garbanzo beans |
| 1 teaspoon | Crushed basil |
| 1 cup | USA lentils; washed |
| 2 | Cloves garlic; minced |
| 1 cup | Diced carrots |
| ½ cup | Diced onion |
From: Kathy Cox <coxk@...>
Date: Tue, 20 Aug 1996 10:38:52 +0100 Combine all ingredients in a Dutch oven and bring to a boil. Reduce heat and simmer, covered, about 30 minutes or until lentils are tender. Makes 10 - 1 cup servings. Each serving provides 152 calories, 9 grams protein, 29 grams carbohydrates, 1 gram fat, 544 mg sodium, 6 grams dietary fiber, 6% calories from fat.
Can be held in the refrigerator or frozen. Much like split pea soup. It will thicken as you keep it, so if you prefer a more diluted soup, just stir in additional water or broth while soup is reheating.
EAT-L Digest 19 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .
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