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Fay Stout | all galleries >> Galleries >> My Recipe Box > Barbecued Lentil Chili
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Barbecued Lentil Chili

This recipe appeared in the Dallas Morning News by Alicia Ross and Beverly Mills of "Desperation Dinners".
I have recently been in the mood for chili and have been trying to go vegetarian whenever possible.
I have tweaked the recipe a bit to my liking and the taste will vary depending on which barbecue sauce you add. So here is my rendition... Hope you enjoy it!

2 cans of SWANSON VEGETABLE BROTH, and water added to make a total of 5 cups
1 (14 1/2 ounce) can DICED TOMATOES
1 c. ONION, chopped
2 c. GREEN BELL PEPPER, chopped
4 cloves GARLIC, minced
2 tsp. ground CUMIN
1 c. prepared BARBECUE SAUCE (I used Bullseye Original)

For Garnish: CHEDDAR CHEESE (shredded), SOUR CREAM, CILANTRO (chopped)

Bring broth and water to a boil in large soup pot.
Rinse and drain lentils, add to broth. Bring back to boil and then turn heat to low and cook covered for 20 minutes.

Add tomatoes with their juice, onion, green pepper, garlic, chile powder, cumin and barbecue sauce.
Simmer 15 minutes, covered, stirring frequently. Add a little more water if too thick.

Remove from heat and add hot pepper sauce to taste, if desired.
Serve topped with cheese, sour cream and cilantro.

I like to serve this with cornbread...

Serves 6

Canon EOS 40D
1/60s f/5.6 at 35.0mm iso1600 hide exif
Full EXIF Info
Date/Time27-Oct-2010 12:21:53
ModelCanon EOS 40D
Flash UsedNo
Focal Length35 mm
Exposure Time1/60 sec
ISO Equivalent1600
Exposure Bias
White Balance
Metering Modematrix (5)
JPEG Quality
Exposure Programshutter priority (2)
Focus Distance0.430 m

other sizes: small medium large auto
Guest 28-Oct-2010 12:51
This looks just fabulous!! I'm going to try it myself!!
Stephanie28-Oct-2010 08:01
I'm a big chili lover ~ so this recipe definitely appeals to me!!! Wonderful photo Fay!!! BV
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