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Ingredients Jump to Instructions ↓

  1. 1 Soup mix 4 cups 948ml Water

  2. 16 oz 454g Chick peas ** - (1 can)

  3. 16 oz 454g Red kidney beans ** - (1 can)

  4. 14 1/2 oz 411g Tomatoes ** - (1 can)

  5. 1 cup 237ml Lentils - rinsed & drained

  6. 1 Celery **

  7. 1 tablespoon 15ml Chili powder

  8. 2 teaspoons 10ml Ground cumin

  9. 1 Garlic fine chop

  10. 1/4 teaspoon 1 1/3ml Crushed red pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * One of the following soup mixes can be used. Onion, Onion-Mushroom, Beefy Mushroom. ** Use either chick peas or garbanzos, rinsed and drained. ** Rinse and drain the Kidney beans. ** Tomatoes should be whole peeled tomatoes Undrained and chopped. ** Celery stalk should be coarsely chopped. In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorbed and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings.

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