Ingredients

The following ingredients have 8 Servings
  • 8 cups low-sodium vegetable broth, divided
  • 1 yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 5 cloves garlic, finely chopped
  • 4 teaspoons salt-free chili powder
  • 1 (16.0-ounce) package brown lentils (about 2 1/4 cups lentils)
  • 2 (15.0-ounce) cans no-salt-added diced tomatoes
  • 1/4 cup chopped fresh cilantro

Instruction

  • Heat a large pot over medium-high heat.
  • When hot, add onion and bell pepper; cook, stirring frequently, until vegetables brown and begin to stick to the bottom of the pot, about 6 minutes.
  • Stir in 3 tablespoons of the broth and continue to cook, stirring, until onion is soft and lightly browned.
  • Stir in garlic and chili powder and cook 1 minute, stirring constantly.
  • Add lentils, tomatoes and remaining broth.
  • Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender.
  • Uncover and cook 10 minutes longer.
  • Stir in cilantro and serve.