Dear Readers,
I love chili and enjoy collecting various recipes for it. I couldn’t imagine what “Barbecued Lentil Chili” would taste like; so I tried it and was very pleasantly surprised. It is easy to prepare, low in fat and calories but is a very hearty soup just perfect for a cold winter day.
Barbecued Lentil Chili
5 cups vegetable or chicken broth
12 ounces to 16 ounces brown lentils (see notes)
1 – 14 oz. can reduced-sodium diced tomatoes
1 cup chopped onion
2 cups chopped green bell pepper
4 cloves fresh garlic, minced
1 cup prepared barbecue sauce of choice (see notes)
Bring the broth to a boil in a 4-1/2 quart Dutch oven or soup pot. Meanwhile, pick through the lentils,checking for stones or debris. Rinse and drain the lentils. When the broth boils, add the lentils and bring back to a boil. Reduce heat to low, and cook at a very slow boil, covered(crack the lid to vent if the pot threatens to boil over), for 20 minutes.
Add the tomatoes with their juice to the pot. Add the onion, green pepper, garlic and barbecue sauce. Simmer 15 minutes, covered, stirring frequently. Add a little more water or vegetable stock if all of the moisture evaporates.
Remove the pot from the heat. Add hot pepper sauce if you like.
Notes: Some lentil packages are 12 ounces and some are 16, but both work equally well in this recipe. Any barbecue sauce that you enjoy will work.
Makes 6 generous servings.
Each serving contains 289 calories, 2 grams of fat and 17 grams of protein.
Enjoy and
Keep smilin’!
Mimi's Motherly Tips 