Red Lentil Chili
Source of Recipe
The ANARA Spa at the Hyatt Regency Kauai
List of Ingredients
2 teaspoons olive oil
4 medium carrots, finely chopped
2 small zucchini, finely chopped
2 small yellow squash, finely chopped
1/2 small eggplant, finely chopped
1 medium onion, finely chopped
12 ounces dry red lentils, rinsed and picked over
3 pounds plum tomatoes, coarsely chopped
2 cups low-salt, low-fat chicken broth
1 bay leaf
1 jalapeno pepper, seeded and chopped
1 teaspoon salt-free salad dressing mix and seasoning
1/2 tablespoon dried oregano
3/4 teaspoon cayenne pepper
3/4 teaspoon finely chopped garlic
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
8 tablespoons plain nonfat yogurt or nonfat sour cream, for garnish
cilantro sprig, for garnish
4 6 to 7- inch blue corn tortillas to make chips for garnish
(instructions below)
Non-stick cooking spray, to make chipsRecipe
Heat the oil in a large saucepan or Dutch oven. Add the carrots and
next 4 vegetables; cook 5 minutes. Add the lentils, tomatoes, stock,
bay leaf, jalapeno pepper, and next 7 ingredients. Bring to a boil.
Reduce heat to low; cover and simmer 2 hours. Serve in bowls with 1
teaspoon yogurt, cilantro sprig, and tortilla chips as garnish.
Per serving: 289 calories; 4 g fat; 0 mg cholesterol; 50 g
carbohydrate; 17.5 g protein; 54 mg sodium; 8 g fiber.
Blue Corn Tortilla Chips
Spray blue corn tortillas with non-stick cooking spray until well
coated. In large skillet over medium-high heat, place tortillas; cook
until crispy. Cut into quarters.
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