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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1.5 | cups, chopped | Yellow Onion, chopped | 1.5 | cups, diced | celery, chopped | 1 | cup, chopped | Carrots, sliced into thin coins | 1 | cup | Peppers, sweet, green chopped | 2 | cloves | garlic minced | 6 | cups | chicken stock, unsalted, Swanson | 1.5 | tablespoons | chili powder | 1 | teaspoon | cumin, ground | 1 | teaspoon | Paprika | 1/2 | teaspoon | Paprika, smoked | 1/2 | teaspoon | cayenne pepper | 2 | cup | lentils red uncooked | 2 | cans (14 oz), ready-to-serve | Tomatoes, canned, organic | 2 | cup | canned Kidney Beans no salt added, drained | 1 | fruit (2\" dia) | lime, wedged |
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Steps
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Sequence
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Step
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| | 1 | Place the onions, celery, carrots, bell peppers, garlic, and 1 cup of the vegetable stock in a large pot over medium-high heat. Cook stirring occasionally, until the vegetables soft, 5 to 7 minutes. Add the chili powder, cumin, paprika, chipotle power, and cayenne pepper and cook for an additional minute, stirring well. | | 2 | Add the lentils, tomatoes, kidney beans, and the remaining vegetable stock to the pot. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are soft, about 45 minutes. At the lime zest and juice and season with salt and pepper. |
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