Uber Easy Lentil Chili

Jenny H.'s Note:

Why is it that tomato soup is always on sale? I always have way to much of it in my cupboard and I love this recipe because It gets rid of it quickly.

• Total Time: 35 mins
• Prep Time: 0 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 1 cup dry lentils
• 1 (10 3/4 ounce) can condensed tomato soup
• 1 tablespoon minced garlic
• 1 chopped green bell pepper
• 1/2 chopped onion
• sugar substitute, to taste
• salt
• pepper

Directions:

1. Cooked lentils as directed on package.
2. When water is almost all absorbed, add tomato soup (undiluted), garlic, pepper and onion.
3. Season with sugar sweetener (I usually use 3-4 packets), salt and pepper to your taste.
4. Cook further if you want a thick chili or add a little water if you want it thinner.
5. Note, the lentils continue absorbing water after cooking, so if there are leftovers, it serves as a good casserole the next day.

Reviews

[ladypit]

This is, indeed, super easy to make on a weeknight. And pretty tasty too! I thought it was too sweet with the addition of the splenda (and I like sweet things!) but I would definitely make it again, leaving out the sweetner. This is a simple dish to make, while you are cooking other things, to take to work for lunches.

[Saturn]

This was great! I took Toni's suggestion and omitted the splenda. I also omitted the green pepper as no one is a fan of them here. This is a good recipe for a weeknight. Thanks so much for sharing!

[justcallmetoni]

I'm really not sure how to rate this. The first time through, I made it as directed and had a few problems with the final dish. First, even after 10 or 15 minutes of simmering the onions and peppers never cooked and were still raw and crunchy - not very pleasing. Also, after adding just two packs of Splenda I found the chili just too sweet for my tastes. All that said, I liked the consistency of the chili and felt the idea was too darn clever to not retry. Even when the cupboards are at there barest, I still have tomato soup and lentils. On my second attempt, I cooked the onions and peppers a bit befor adding and replaced the Splenda with 1 1/2 tablespoons of chili powder. Was very satified with my results here. I love the concept and glad to have it in my cooking arsenal. Thanks!