Pella Chronicle

Food

October 9, 2012

Tomato Lentil Chili

Pella — 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

2 (14 1/2-ounce) cans 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 and hot sauce (optional)

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

Serves 6.

1
Text Only
Food
Features
Facebook
AP Video
Renewed Violence Taking Toll on Gaza Residents 2 Americans Detained in North Korea Seek Help US Employers Add 209K Jobs, Rate 6.2 Pct House GOP Optimistic About New Border Bill Gaza Truce Unravels; Israel, Hamas Trade Blame Raw: Tunisia Closes Borders With Libya Four Rescued From Crashed Plane Couple Channel Grief Into Soldiers' Retreat WWI Aviation Still Alive at Aerodrome in NY Raw: Rescuers at Taiwan Explosion Scene Raw: Woman Who Faced Death Over Faith in N.H. Clinton Before 9-11: Could Have Killed Bin Laden Netanyahu Vows to Destroy Hamas Tunnels Obama Slams Republicans Over Lawsuit House Leaders Trade Blame for Inaction
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide
Obituaries