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Spicy Red Lentil Chili

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup) contains 140 calories, 22 g carbohydrate, (5 g fiber), 7 g protein, 4 g fat, (3 g saturated fat), 10 mg cholesterol, and 410 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 140
  • Makes: 7 cups
  • Active Time: 30 minutes
  • Total Time to Make: 1 hour

Ingredients

You'll Need

Food processor or blender

Directions

  1. Bring lentils and 2 cups water to boil on HIGH; turn off heat. Remove half the lentils and liquid; place in food processor or blender and puree, about 1 min.
     
  2. Melt butter in stockpot on MED-LOW. Add onions; cook, stirring, about 2 min, until soft but not browned. Add celery and garlic; cook, stirring, 5 min, until soft but not browned. Add tomato; cook 5 min.
     
  3. Add stock, 2 cups water, Tabasco, turmeric, cumin, cayenne pepper, salt, pepper, and chili powder. Bring to simmer.
     
  4. Add reserved whole and pureed lentils plus liquid. Cook about 15 min, until lentils are tender.
     
  5. Combine cornstarch and remaining 2 Tbsp water in small bowl. Bring soup to boil; add cornstarch-water mixture. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season with salt.
Chef Tips
  • For milder flavor, use less Tabasco.
  • Not only does this soup freeze well, it is also a perfect sauce for tilapia.

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