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Lentil Chili II

Reviewed: Feb. 6, 2013
Flexible recipe. I made lots of modifications based on what I had in the pantry and to reduce the quantity. I used 1 cup dry lentils. Instead of water, I used Veggie broth (probably about 3.5 cups). I used a can of Rotel tomatoes with green chiles instead of the crushed tomatoes. I only used about 1/3 can of tomato paste, about 2 cloves of garlic and 1/2 a chopped onion. I used a package of dry chili seasoning mix (McCormick) instead of messing with all the others. It only took about 30 mins at a simmer. Served it with some cheddar cheese and fresh cilantro to brighten it up and cut the tomato flavor. Very tasty.
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