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Ingredients

  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 cup dry lentils (red or brown)
  • 1/2 cup quick cooking bulgur, whole wheat couscous or quick-cooking (pearled) barley
  • 2 (14 1/2-ounce) can fat-free, reduced sodium vegetable broth
  • 1 1/2 cups water
  • 1 (14 1/2-ounce) can petite diced tomatoes
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Yogurt, chopped red onion, hot sauce (optional)

Instructions

  1. Heat oil in a large saucepan. Add onion, bell pepper and garlic; cook 7 minutes. Add remaining ingredients except toppings. Simmer 30 minutes. Serve with yogurt, red onion and hot sauce.
 

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The recipe was originally published as Tomato Lentil Chili on Relish.com

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