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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A great throw-together lowfat meal. (2 WW points). Freezes well for make-ahead lunches. Sometimes I add garbanzo beans. This is from the Secrets of Lowfat Cooking cookbook, a great resource. Ingredients:
3/4 cup dry lentils, cleaned |
2 cups chicken broth or 2 cups vegetable broth or 2 cups beef broth |
1 (16 ounce) can crushed tomatoes |
1 medium green bell pepper, chopped |
1 medium onion, chopped |
2 -3 garlic cloves, crushed |
2 tablespoons chili powder |
1/2 teaspoon cumin |
1/4 teaspoon allspice |
1 (16 ounce) can tomato sauce |
2 cups whole kernel corn |
Directions:
1. Combine everything (except tomato sauce and corn) in 2 1/2 quart pot and boil over high heat.
2. Reduce to low, cover, and simmer for 25- 30 minutes.
3. Stir in tomato sauce and corn.
4. Simmer for 10- 15 minutes.
5. Serve hot!
6. Great garnished with lowfat sour cream.
7. For Vegetarian use only the vegetable broth. Do not use the low fat sour cream garnish for Vegans.
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