Lentil,corn and Sweet Pepper Chilli (Ww 5 Points)

"A really simple and very tasty dish,that is made better by the fact that it contains absolutely no saturated fat and no cholesterol. Great on it's own,but we equally love it made into chimichangas (using low fat flour tortillas and low fat cheese of course!!). A great vegetarian dish!!"
 
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photo by Debbwl photo by Debbwl
photo by Debbwl
photo by Starrynews photo by Starrynews
Ready In:
50mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Heat non stick dutch oven.Add the oil and onion,saute until golden (about 7 mins).Add the tomatoes,stock and the lentils,and bring to the boil.
  • Reduce to a simmer,and cook covered for 20 minutes.
  • Add the corn,pepper,chillies,cumin and ground coriander and salt.
  • Bring to the boil again,then reduce to a simmer,cover and cook until the lentils and vegetables are soft (about 15 mins).
  • Stir in the chopped coriander and serve.

Questions & Replies

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Reviews

  1. Debbwl
    Ok have to echo what has already been said. Great flavor, very thick, super easy, and best of all no cholesterol. Also like how colorful this chili was with all the reds, yellows, and golden browns. A simple green salad made a great side for this tasty chili. Thanks for the post.
     
  2. Brooke the Cook in
    FANTASTIC - really loved this chili. Although no meat could be found, it was a wonderful thick and comforting chili with a real Mexican flair. Noo is right, tortilla's would be a great accompaniment. I used the red lentils which gave a really pretty color and provided a nice contrast between the yellow corn and rest of the chili. Plan to make again!
     
  3. White Rose Child
    Simple and tasty! I used a sprinkle of red pepper flakes in place of the canned chiles, and tossed in some mushrooms that just begged to be added with the peppers. This is great served with garlic toast or bruschetta. Thanks for posting!
     
  4. Starrynews
    Delicious! These were great - wonderfully flavored and filling. I omitted the salt (personal preference) and served with some low fat cheddar on top. Thanks for sharing!
     
  5. HisPixie
    OK, I don't know what's going on with this but I'm finding it rather bland. Since tasting, I've thrown in some red pepper flakes, garlic powder, chili powder and more salt but it still needs *something." Color-wise, I'm getting the brown, the red and the yellow but the green of the canned chilies just blended in with the browns. I think some green pepper would be nice too. I'm going to keeping adding some flavors until I get it "kicked up."
     
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Tweaks

  1. White Rose Child
    Simple and tasty! I used a sprinkle of red pepper flakes in place of the canned chiles, and tossed in some mushrooms that just begged to be added with the peppers. This is great served with garlic toast or bruschetta. Thanks for posting!
     

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