Red Lentil Chili - CD Recipes - CookingDistrict.com
Cooking District Recipes

Red Lentil Chili

Photos by Adam Franco
Categories: Healthy
Portion Size:
8 oz
Portions:
20
Photos by Adam Franco
Step 1
1 lb Carrots
12 oz Zucchini
12 oz Yellow summer squash
12 oz Eggplant
6 oz Onion
1/2 oz Olive oil
Grind carrots, zucchini, squash, eggplant and onion on a find grind. Sweat all vegetables in measured 1/2 oz. olive oil for 5 mins.
Step 2
1 qt Chicken stock • defatted
1 1/2 lb Red lentils
2 Bay leaves
1 tsp Extra spicy vegetable seasoning
1 tbsp Oregano
1 tsp Cumin
1 tsp Chili powder
1 1/2 tsp Cayenne pepper
1 1/2 tsp Garlic • finely chopped
2 Jalapeno
Add lentils, chicken stock, dry seasonings and tomatoes. Simmer for 2 hours.
Step 3
20 Blue corn tortilla
Nonstick cooking spray
Spray blue corn tortilla with nonstick cooking spray. Place on top and grill till crispy and chip-like. Cut into quarters.
Step 4
20 tsp Nonfat yogurt
1 bunch Cilantro leaf
At service, portion into large bowl. Garnish with tortilla quarters. Top with 1 tsp. yogurt and fresh cilantro leaf.
Nutritional Analysis
Calories155 
Protein7g
28
18%
Carbs28g
112
72%
Fat2g
18
12%
Cholesterol0mg 
Sodium395mg 
Information is on a per portion basis.
Notes

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