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Nutrition Facts
Serving Size 1 (413g) Recipe makes 4 servings
Calories 495
Calories from Fat 60		(12%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 3.4g	17%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 1121mg		46%
Potassium 870mg		24%
Total Carbohydrate 87.2g		29%
	Dietary Fiber 17.4g	69%
	Sugars 5.8g
Protein 22.5g		45%
detailed view... how is this calculated?

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Cincinnati Lentils

Recipe #36854 | 1 hour | 30 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: princess buttercup
Aug 12, 2002

SERVES 4 (change servings and units)

Ingredients

1 cup dry lentils (plus 2 1/2 cups water, or 1 15.5 ounce can lentils plus 3/4 cup water)
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
3 chicken bouillon cubes (1 if using canned lentils)
1 bay leaf
1 teaspoon cocoa
1/4 teaspoon cinnamon
1 clove garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon allspice
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cayenne (or to taste)
1/4 teaspoon black pepper
1 teaspoon vinegar
1 teaspoon sugar
1 medium onion, diced
1 green pepper, diced
1 stalk celery, diced
4 cups cooked basmati rice
1/2 cup shredded sharp cheddar cheese
1/4 cup diced onion

Directions

1
Add lentils to medium saucepan (if using dry add lentils and water to pan; bring to boil; reduce heat and simmer 15 minutes, then proceed with recipe).
2
Add all ingredients (except last three) and simmer for 30-45 minutes to blend flavors and cook vegetables to your liking.
3
Remove bay leaf.
4
Serve over cooked Basmati rice.
5
Top with cheese and onions as desired.

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Featured Reviews for This Recipe

From: Mommy Chef 27

On Apr 16, 2009

Wonderful! Even my meat loving husband likes this dish!

0 people found this review helpful

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From: hippeastrum

On Feb 2, 2009

I wanted to keep it low carb so I didn't add the rice. I would've given 4 stars since i thought it needed something, but after adding the cheese as suggested I was pleasantly surprised! This was really good! Thanks!

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From: Sue L

On Aug 17, 2002

This was great! It tastes just like the kinds of chili they serve around Cincinnati, and this would be a 4-way, (which is spaghetti, chili, cheese & onions) (especially if it were served on spaghetti instead of rice). I think this way is much healthier, though, (the Cincinnati restaurant versions are LOADED with calories and fat) and if someone wanted, they could even add beef and call it a 5-way (which is spaghetti, chili, cheese, onions and beans, where the lentils would count like the beans). I did douse mine with hot sauce (Frank's or Crystal are good choices) just before serving, as is the tradition, and it was wonderful, wonderful. Thank you for a fabulous recipe that will be a part of my regular collection!

7 people found this review helpful

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