Spanish Lentil Chili Recipe

Name: Spanish Lentil Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried brown lentils; 4 cups water; 2 tablespoons extra-virgin olive oil; 1 onion, medium; 5 cloves, garlic minced; 1 red bell pepper, diced; 1/2 cup cilantro, chopped; 64 ounces cartons low sodium chicken stock; 29 ounces no-salt diced tomatoes; 1 bay leaf; 4 teaspoons chili powder; 24 ounces tomato paste; 1 teaspoon salt

Servings: persons

8 ounces dried brown lentils
4 cups water
2 tablespoons extra-virgin olive oil
1 onion, medium
5 cloves, garlic minced
1 red bell pepper, diced
1/2 cup cilantro, chopped
64 ounces cartons low sodium chicken stock
29 ounces no-salt diced tomatoes
1 bay leaf
4 teaspoons chili powder
24 ounces tomato paste
1 teaspoon salt

1
Bring water to a boil in a medium pot.
2
Once boiling add lentils and simmer on high for 30 minutes or until done.
3
Meanwhile, in large skillet, add olive oil and saute onion and garlic for approximately 4 minutes.
4
Add diced red pepper till soft, approximately 2 minutes then add chopped cilantro and cook for approximately 1 minute.
5
Add chicken stock, diced tomatoes, tomato paste and bay leaf, bring to a boil.
6
Add chili powder, sea salt and pepper and continue to boil for approximately 10 minutes, reduce heat to low.
7
Add cooked, drained lentils cover and simmer for 20 minutes.

978

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces dried brown lentils, 4 cups water, 2 tablespoons extra-virgin olive oil, 1 onion, medium, and more.

Yes, Spanish Lentil Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Lentil Chili

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