Lentil Chili

Recipe Instructions In a large nonstick saucepan or Dutch oven, bring the lentils and 5 cups water to a boil. Reduce the heat and simmer, covered, until the lentils are slightly softened, about 20 minutes. Add the tomatoes, bell pepper, broth, tomato paste, carrot, onion, vinegar, oregano, cumin, garlic, pepper flakes and salt; bring to a boil. Reduce the heat and simmer, covered, until the lentils are tender, about 40 minutes. This recipe yields 8 servings. Per Serving: 231 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 109 mg Sodium, 42 g Total Carbohydrate, 8 g Dietary Fiber, 17 g Protein, 69 mg Calcium. Serving Provides: 1 Fruit/Vegetable, 2 Protein/Milk. Points Per Serving: 3.