Lentil and Kale Chili: Oil-Free

This is a slightly spicy chili made with lentils rather than black beans for easier digestion. Packed full of vegetables, each serving provides approximately 17 grams of protein and 11 grams of fiber.

Ingredients:

• 8 ounces dry lentils
• four cups vegetable broth
• 1 14.5 oz. can of fire roasted tomatoes
• 1/2 large onion, chopped
• 1/2 red bell pepper
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, minced/pressed (or 1 teaspoon garlic powder)
• 1 Tablespoon chili powder
• 2 teaspoons cumin
• 1 Tablespoon broth or olive oil
• salt (or onion powder) & pepper to taste
• dash of red pepper flakes
• 1 Tablespoons lemon juice
• 2 stalks of kale, chopped/torn

Instructions:

1. Heat broth or olive oil in a soup pot, adding onion, salt, and pepper. Cook for 5 minutes and add pepper, celery, carrots, and garlic. Let cook another 3-5 minutes. Adding additional spices, cook 1 more minute.
2. Combine with lentils, broth, and tomatoes. Bring to a boil and reduce heat to simmer for 40 minutes or until lentils and carrots are tender.
3. Add juice of lemon, stir, and carefully pour approximately 1/3 of the soup into a blender to puree (or mash entire pot with potato masher to desired texture). Add puree back to soup, and toss in kale. Cook for an additional 5 minutes or until kale is wilted.

Estimated time: 1 hour 15 minutes

Estimated Servings: 4-6 bowls