This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in pre-shredded cheese and sour cream. La CosteŮa Chipotle Peppers in Adobo Sauce are gluten-free.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 75 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes great leftovers.
|1 Tbsp||olive oil|
|2 cloves||garlic (sliced)|
|1 large||onion (diced)|
|1 15 ounce can||no salt added crushed tomatoes|
|1 Tbsp||chili powder|
|2 tsp||ground cumin|
|1 tsp||dried oregano|
|1/2||chipotle pepper in adobo sauce (optional) (minced)|
|fresh ground black pepper (to taste)|
|6 Tbsp||non-fat sour cream|
|3 ounces||reduced-fat Monterey jack cheese (shredded)|
Place the olive oil in a large saucepan, over medium heat.
Add the garlic and onion and cook, stirring frequently, until the onions have softened.
Add the crushed tomatoes, chili powder, cumin, oregano, chipotle (if used) and pepper, and stir well.
Add the five cups of water and the lentils, and stir well.
Reduce heat to medium-low and simmer until lentils are cooked through but not mushy, approximately 45 minutes to an hour.
Serve with 1 tablespoon sour cream and 1/2 ounce Monterey jack cheese per serving.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 421||Calories from Fat 127|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 7g||34%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 48g||16%|
|Dietary Fiber 19g||74%|
|Vitamin A 35%||Vitamin C 32%|
|Calcium 43%||Iron 36%|
|Vitamin K 9 mcg||Potassium 1001 mg|
|Magnesium 105 mg|