Are you looking for a dish for Friday’s in Lent? I am always on the look out for meals other than grilled cheese and pancakes. I have a time tested delicious chili I make every year. This dish is even gobbled up by my meat loving children! The flavor is so good! And did you know that lentils are made up of 25% protein, one of the highest protein content of any vegetable other than soybeans. So this meal will fill you up very well.
Makes 10 cups. Total prep and cooking time 1 hour
2 TBS Olive oil
1 green pepper, seeded and diced
1 Jalepeno, seeded and diced
1 Tablespoon garlic minced
1/4 cup tomato paste
1Tablespoon of each; chili powder, ground cumin, and dried oregano.
1 teaspoon ground coriander
1 can 28 oz diced tomatoes in Juice
3 cups hot water
3 cups tomato juice
2 cups dry brown lentils, rinsed
Salt to taste
Toppings: lime, sour cream, cilantro, and avacado.
Directions:
Sautee bell pepper, Jalepeno, garlic in 2 TBS of olive oil for 5 minutes.
Stir in tomato paste, chili powder, cumin, oregano, and coriander. Cook until paste begins to darken, about 1 minute stirring constantly.
Add the tomatoes, tomato juice, water, and lentils and bring to a boil. Reduce heat to medium-low and simmer partially covered for 45 minutes. Stir in salt to taste.
Garnish each serving with a squeeze of lime, a little bit of sour cream, chopped cilantro, and diced avacado.
Enjoy!
The Weis 6 