Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
Ingredients
- 8 cups vegetable broth divided
- 1/2 fennel bulb, chopped
- 1 red bell pepper large, chopped
- 2 tablespoons chives finely chopped
- 4 teaspoons chili powder or more to taste
- 1 16 ounce package lentils brown preferable, about 2 1/4 cups lentils
- 4 cups tomatoes diced, retain as much juice as possible
- sea salt to taste
- 1/4 cup cilantro chopped
Ingredients
|
Rate this recipe!
|
Instructions
- Bring 3/4 cup of broth to a simmer in a large pot over medium-high heat. Add fennel, bell pepper and chives and cook about 8 minutes or until fennel is translucent and pepper is tender.
- Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining cups of broth. Bring to a boil, reduce heat to medium-low and simmer partially covered for 30 minutes or until lentils are almost tender. Uncover and cook for 10 minutes longer. Taste for flavor, add any salt or spices as needed. Stir in cilantro and serve.
Recipe Notes
Recipe from http://www.wholefoodsmarket.com/recipes/2871, retrieved Oct. 2011