This lentil chili has 28 grams of protein in every bowl! 💪

Ingredients

• 1.5 cup Brown Lentils (rinsed and drained)
• 1 medium Onion (finely diced)
• 3 cloves Garlic (minced)
• 1 28‑oz can Canned Diced Tomatoes (undrained)
• 3 cup Vegetable Broth (low‑sodium)
• 2 tablespoon Chili Powder (adjust to taste)
• 1 teaspoon Ground Cumin (freshly ground if possible)

Instructions

1. Prep the aromatics

   Dice the onion and mince the garlic. Rinse the lentils under cold water and set aside.

   Time: PT5M

2. Sauté onion and garlic

   Heat a drizzle of olive oil in the large pot over medium heat. Add the diced onion and sauté until translucent, about 3 minutes, then add the minced garlic and cook another 30 seconds.

   Time: PT5M

   Temperature: medium

3. Add lentils, tomatoes, broth, and spices

   Stir in the rinsed lentils, canned diced tomatoes (with their juice), vegetable broth, chili powder, and ground cumin. Bring the mixture to a gentle boil.

   Time: PT2M

   Temperature: medium-high

4. Simmer the chili

   Reduce heat to low, cover partially, and let the chili simmer for 15‑20 minutes, stirring occasionally, until the lentils are tender and the chili has thickened.

   Time: PT20M

   Temperature: low

5. Finish and serve

   Remove the pot from heat. Ladle the chili into bowls and garnish with fresh cilantro, avocado, or a squeeze of lime if desired.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

45 g

Fat

5 g

Fiber

12 g