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Lentil Chili Pot

Yield: Serves 8. Each serving: 1 cup.



1-1/2 tsp vegetable oil
1 Tbsp chopped garlic
2 cups chopped onion
1 lb frozen crinkle-cut carrots
12 oz dry lentils (1-1/2 cups)
4 cups low-sodium V8
2 cups water
1/2 tsp chili powder
1/2 tsp cumin
1 tsp dried oregano
4 Tbsp nonfat sour cream
1 Tbsp chopped cilantro

Place the vegetable oil in a large soup pot or Dutch oven. Heat over medium-high heat. Add the garlic and onion and sauté until golden, about 2-3 minutes. Add the carrots, lentils, V8 and spices and mix well. Bring to a boil; then lower heat to simmer. Cook uncovered until the lentils are tender, about 15 minutes. Serve hot with sour cream and cilantro on top.