Recipe - Northwest Lentil Chili

1 cn (32oz) (4 cups) tomato
juice
2 tablespoon Chili powder
2 cup Diced; raw potato
2 teaspoon Beef bouillon granules
1 cn (15oz) garbanzo beans
1 teaspoon Crushed basil
1 cup USA lentils; washed
2 Cloves garlic; minced
1 cup Diced carrots
One half cup Diced onion

From: Kathy Cox coxk@WSU.EDU

Date: Tue, 20 Aug 1996 10:38:52 +0100
Combine all ingredients in a Dutch oven and bring to a boil. Reduce heat
and simmer, covered, about 30 minutes or until lentils are tender. Makes
10 1 cup servings. Each serving provides 152 calories, 9 grams protein,
29 grams carbohydrates, 1 gram fat, 544 mg sodium, 6 grams dietary fiber,
6% calories from fat.

Can be held in the refrigerator or frozen. Much like split pea soup. It
will thicken as you keep it, so if you prefer a more diluted soup, just
stir in additional water or broth while soup is reheating.

EATL Digest 19 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.