Lentil Chili II


Lentils are cooked in a flavorful chili along with carrots and celery.

Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
12 servings


  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 4 cups chopped onion

  • 1 bulb garlic cloves, chopped

  • 1 (16 ounce) package dry lentils

  • 1 (6 ounce) can tomato paste

  • 1 (14.5 ounce) can crushed tomatoes

  • 2 quarts water

  • 2 tablespoons chili powder

  • 1 tablespoon cumin

  • 1 dash paprika

  • salt to taste

  • black pepper to taste

  • 2 cups sliced carrots

  • 2 cups sliced celery


  1. Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic, and cook until tender. Mix in lentils, tomato paste, and crushed tomatoes. Pour in the water. Season chili with chili powder, cumin, paprika, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.

  2. Mix carrots and celery into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.

Nutrition Facts (per serving)

189 Calories
3g Fat
33g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 189
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 217mg 9%
Total Carbohydrate 33g 12%
Dietary Fiber 11g 38%
Total Sugars 7g
Protein 11g
Vitamin C 15mg 74%
Calcium 80mg 6%
Iron 5mg 27%
Potassium 818mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.