I love this Lean Star Lentil Chili recipe from the Fresh Cookbook for cold winter nights when all I want to do is curl up on my couch with a soft blanket and the heater on full blast. Other reasons I love this specific recipe… it is vegetarian friendly, the cumin gives it an extra flavor most chili’s don’t bring to the table, and of course the highlight – it is only 145 calories per serving!

Ingredients (serves 4):

• 2 teaspoons olive oil
• 2 cups minced onion
• 2 garlic cloves minced
• 3 tablespoons chili powder
• 1.5 tablespoons ground cumin
• 1/2 teaspoon dried leaf oregano
• 1/4 teaspoon garlic powder
• 5 cups of water
• 1 cup uncooked brown lentils
• 1/2 cup tomato puree
• 1/2 teaspoon salt
• 1/4 teaspoon sugar

Instructions:

1. Heat the olive oil in a soup pot over medium heat.
2. Add the onion and saute for 2 minutes. Add the garlic and cook for 20 seconds.
3. Stir in the chili powder, cumin, oregano, garlic powder, and cayenne pepper, cook for 30 seconds.
4. Add the water, lentils and tomato puree.
5. Bring to a boil, then immediately reduce to a simmer.
6. Simmer for 30 minutes.
7. Add the salt and sugar and cook for another 5-10 minutes or until the lentils are tender.
8. Remove half of the mixture to a blender or food processor and puree.
9. Return the puree to the soup pot and mix well. Check seasonings, adding additional water if necessary.
10. Garnish with shredded cheese (I chose low fat cheddar). Optional garnish teaspoon of low fat sour cream. Serve!