This makes for a pleasant alternative to your standard chili. It’s also much lower in fat and has no meat! Enjoy! This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 15 minutes.” — Robyn Webb. Retrieved from AllRecipes.com.
I made this last night, and it was delicious! It’s healthy, rich in thiocyanate, and perfect for cold winter evenings. It’s such an easy recipe, I pretty much threw everything in the pot, let it cook, and voila..it was done!
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 cup dry lentils
1 cup dry bulgur wheat
3 cups low fat, low sodium chicken broth
2 cups canned whole tomatoes, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
salt and pepper to taste
In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Stir in the lentils and bulgur wheat. Add the broth, tomatoes, chili powder, cumin and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 30 minutes, or until lentils are tender.
Serve and have with cornbread. So delicious!