Servings:6 | Calories:286 | Total Fat:7g | Chol:1mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 1g
5 %
Total Carb 44g
15 %
Fiber 18g
72 %
Sugars 7g
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Cholesterol 1mg
0 %
Sodium 797mg
33 %
Protein 15g
29 %
Calories:
39% Brown lentils
33% Others combined
15% Vegetable broth
11% Red lentils
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 tsp. olive oil 1 medium onion, chopped in small pieces 2 tsp. finely minced garlic 2 T Chili Powder (I used Penzeys Regular Chili Powder, which is quite mild.) 1 T ground cumin 1 tsp. dried oregano (preferably Mexican oregano) 1/8 tsp. dried Chipotle chile pepper (or cayenne; use more or less depending on how spicy you like it) 1 cup brown lentils 1/4 cup red lentils (or use more brown lentils if you don't have red ones) 3 cans ( 14 oz. can) vegetable broth + 1 can water 1 can (8 oz.) tomato sauce 1/2 cup sliced green onions 1 can (6 oz) black olives, drained and sliced 1 jar (12 oz.) roasted red peppers, drained and chopped
Directions : View recipe directions on kalynskitchen.com
