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Ingredients
- 1 cup dried lentils, picked over (not red lentils; they would get too mushy)
- 1 1/2 cups low sodium vegetable broth
- 15 ounce canned tomatoes
- 1/4 cup + 1 table spoon tomato paste
- 3/4 cups onion, chopped
- 1/2 red bell pepper, chopped (about 3/4 cups)
- 1T apple cider vinegar
- 1T garlic, minced
- 1 1/2 teaspoon oregano
- 1 1/2 teaspoon smoked paprika
- 1T chili powder
- 2 teaspoons dried parsley
- 1 teaspoon salt
- Freshly ground black pepper
- 1/4 teaspoon cayenne (or more depending on your tastes)
View Full Recipe at My Catholic Kitchen
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1279g | |
| Calories 964 | |
| Calories from Fat 40 | 4% |
| Total Fat 4.59g | 6% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5429mg | 226% |
| Potassium 4432mg | 127% |
| Total Carbs 180.44g | 48% |
| Dietary Fiber 74.2g | 247% |
| Sugars 40.34g | 27% |
| Protein 61.57g | 99% |
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