Northwest lentil chili

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 \N 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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