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Iron is an essential mineral for good health. Low iron levels can leave you tired, weak, pale-looking, short of breath and irritable. Lentils are a vegetarian-friendly source of dietary iron.

Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 5 cloves garlic, minced
  • 4 teaspoons chili powder
  • 1 (16 oz.) bag of brown lentils
  • 2 (14.5 oz.) cans no-salt diced tomatoes
  • 1 bay leaf
  • 2 (32 oz.) cartons low-sodium vegetable stock
  • 1/3 cup fresh chopped cilantro
  • Sea salt and fresh ground black pepper
  • Optional toppings:
    Sour cream, cheddar cheese, croutons, tortilla chips, avocado
Instructions:
  1. In a large soup pot, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until onion is soft and lightly browned.
  2. Stir in garlic and chili powder; cook for 1 minute.
  3. Add lentils, tomatoes, bay leaf and vegetable stock. Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
  4. Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Adjust salt and pepper as needed.
  5. Stir in cilantro and serve.

 

Lentil Chili

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