Lentil Chili
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Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 large red bell pepper, chopped
- 5 cloves garlic, finely chopped
- 4 teaspoons salt-free chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked Spanish paprika
- 1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
- 2 (15-ounce) cans no-salt-added diced tomatoes
- 8 cups low-sodium vegetable broth
- 1/4 cup chopped cilantro
Details
Preparation
Step 1
1In a large soup pot, heat the oil over medium heat. Add onion and cook, stirring until soft, 8 minutes. Add the bell pepper and cook, stirring until soft, about 5 minutes. Add the garlic and cook 2-3 minutes longer. Stir in chili powder, cumin, and paprika and cook 1 minute, stirring constantly.
2Add lentils, tomatoes and broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 45 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.
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