Lentil Chili

1 ½ tsp. canola oil

1 Tbsp. chopped garlic

2 cups chopped onion

1 lb. frozen crinkle-cut carrots OR 3 fresh carrots, peeled and diced

12 oz. dry lentils (1 ½ cups)

4 cups low-sodium V8®

2 cups water

1 tsp. chili powder

½ tsp. cumin

1 tsp. dried oregano

Garnish:

4 Tbsp. non-fat sour cream

1 Tbsp. chopped parsley

Place the oil in a large soup pot or Dutch Oven-style pan.  Heat over medium heat.  Add the garlic and onion and sauté until golden, about 2-3 minutes.  Add the lentils and water and bring to boil.  Reduce to simmer and cook 15 minutes.

Add remaining ingredients and bring to a boil, then lower heat to simmer.  Cook, uncovered, until the lentils are tender, about 15 minutes.  Serve hot.

Note:  Make it a meal - Serve this chili over brown rice.  Accompany it with a large tossed salad or steamed broccoli.

Note:  You can add more or less chili powder to suit your personal taste preference.

Yield: 8 servings

PER SERVING:     
CALORIES: 229     
FAT: 1.5g            SATURATED FAT: 0g
CHOLESTEROL: 0mg         
SODIUM: 116mg
CARBOHYDRATES: 16g
FIBER: 12g                
PROTEIN: 14g

WeightWatchers Points:  4

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Smart 4 Your Heart is the ultimate guidebook that has gathered the most complete and current information into one source, guiding you through your journey toward achieving a healthy heart. Author Margaret Pfeiffer, MS, RD, CLS is a clinical dietitian with ProHealth Care's Regional Heart & Vascular Center.

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