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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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My Best Lentil Chili
- 1 cup dry lentils
- 6 cups water (1-1/2 quarts)
- 10 ounce can tomatoes and green chiles
- 8 ounce can tomato sauce
- 2 tablespoons onion flakes
- 1 tablespoon chili powder
- 1/4 teaspoon ground red pepper or red pepper flakes
- 1/4 teaspoon black pepper
- 2 bouillon cubes, flavoring of your choice,
or 1 jumbo sized Knorr Vegetarian bouillon cube
- 1 tablespoon soy sauce
- 1-1/2 teaspoons sugar or other sweetener as desired
Combine everything and boil for 30 to 40 minutes, or until the
lentils are tender. This recipe has become my family's favorite
version of lentil chili. They won't let me make any other version. It
goes together really fast and then it simmers until it's done. We
always serve it with some type of cornbread. No one ever complains
when they hear that this is what's for dinner.
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