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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% | |
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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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- Main Ingredient > Beans > Lentils
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
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!
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!
From: Sharon123
On Oct 5, 2003
I made this up for the lost and found cookoff. It turned out flavorful and filling! I think I will try this with beans next time. Thanks!
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