Uber Easy Lentil Chili

Total Time
35mins
Prep 0 mins
Cook 35 mins

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.

Ingredients Nutrition

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

(3)
Most Helpful

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.

ladypit March 02, 2008

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!

Saturn July 13, 2007

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!

justcallmetoni September 21, 2005

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