This chili is great by itself, even better over a baked sweet potato with some light cheddar cheese.
Serving size is 1/2 cup. Makes a fair number of servings (have you made it? how many servings did you get?).
1 lb dry lentils
5 cups water
garlic salt, to taste (I am guessing I used 2 tsp)
cumin, to taste (I am guessing I used 2 tbsp)
Mrs. Dash Hot n Spicy, to taste (I am guessing I used 2 tbsp)
dry parsley, to taste (I am guessing I used 1 tbsp)
1 medium yellow onion, diced
4 cloves of garlic, diced
1 15 ounce can of Hormel canned tomatoes for chili (you can use a can of diced tomatoes in juice)
1 6 ounce can of tomato sauce
1. Boil water. Add lentils and salt and cover. Cook on low for 30 minutes.
2. Add remaining ingredients and mix. Add additional water if you want a juicier consistency. I used the tomato sauce can and added an additional 4 ounces of water or so.
3. Cook for another 30 minutes on low or until lentils have desired texture.
NI for the lentils and can of tomatoes: 105/0/12
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