Ok so I took a slight break with summer holidays, but I am back on track for my awesome food followers.
Lentils, what are Lentils? in short they are seeds that grow in a pod. I love finding new ingredients to try out. Of course I have heard of Lentils, but I never actually cooked with them before. Here’s a nice vegetarian twist on the classic chili. It’s delicious, healthy and is a modification from the original WW recipe. Each serving of 1.5 cups is 5 weight watcher points.
1 1/2 tbls of Extra Virgin Olive Oil
1 large Onion chopped
28 ounce can of crushed tomatoes
1 cup Low Sodium Vegetable Broth
1 1/2 cups of caned Lentils rinsed and drained
2 cups of frozen Corn
1 Red Bell Pepper chopped
4.25 ounce can of chopped green chillies drained
1 tsp ground Cumin
1 tsp ground Coriander
1/4 tsp salt
1/4 cup finely chopped Cilantro
Heat Oil in a large pot
Add Onions and saute until golden brown (8 minutes).
Add Tomatoes, broth, and lentils. Bring to a boil.
Reduce heat and simmered, covered for 20 minutes.
Add Corn, Red Pepper, Chililes and spices. Return to a boil.
Reduce heat, cover and simmer until lentils and vegetables are tender (15 minutes).
Here’s a great snack to make for parties, either your own or to bring to a guests house. I love soft pretzels and here’s a great recipe I always use. You can choose to make the original pretzel shape or you can cut them in to bite size pieces. You can also have a variety of toppings. For this round I had 4 difference toppings, sesame seed, corse sea salt, poppy seed and fried onions and finally a sweet treat cinnamon sugar.
1 tsp of Granulated Sugar
1/4 cup of Warm Water
1 Tablespoons (8g) Active Dry Yeast
1 1/2 cups of Warm Water
4 1/2 All-Purpose Flour
1/2 tsp salt
1 Egg White
1 Tablespoon of Water
2 Tablespoons of Oil
1 Tablespoon Lemon Juice
Stir sugar into first amount of warm water in a small bowl.
Sprinkle Yeast over top of sugar and warm water mixture and let stand for 10 minutes.
Combine second amount of warm water, flour and salt in a large bowl.
Add yeast mixture and mix. Add a bit more flour if needed so the dough is not to sticky.
Place dough on a floured surface and knead for 10 mins until dough is smooth and elastic.
Place the dough in a greased bowl turning once to grease top and cover with a tea towel.
Place in the oven with the light on for 45 mins until the dough is double in size.
Punch down the dough, cut into 12 pieces and roll the dough into long ropes.
Brush the rope with each toping mentioned above and sprikle with whatever toppings you wish (poppy seeds, sugar, salt etc. The possibilities are endless)
Cut 1 inch pillows from each rope and place on a baking sheet.
Bake for 15 minutes at 450 degrees Fahrenheit.
Remove from oven and enjoy. I personally love dipping these into a marinara sauce or nacho cheese sauce. For the cinnamon perhaps a fruit dip would be a great pairing.
Here’s another modified Hungry Girl recipe. I find the original recipe is not very filling and in a few short hours I am starving again. My secret is when I pour my self a serving (1.5 cups of chilli) I then add 1/3 cup of heated Soy Crumbles to my bowl. This provides the filler I need with out all those added points. For the entire serving with the soy it’s 4 weight watcher points. It’s 3 weight watcher points with out the extra soy. I also tweaked the amount of everything in the pot, I don’t like wasting food and 3/4 of a can of beans will leave me with 1/4 left over. What will I do with 1/4 cup of beans???? I hope you enjoy this modification as much as I do.
4 3/4 cups canned tomato sauce
1 can of canned diced tomatoes with green chiles
1 small can of chopped jalapeno’s. Easy to find in the Mexican aisle
1 1/2 tbsp. chili powder
1 tsp ground cumin
2 tsp crushed garlic
2 cups peeled and chopped carrots
2 cups chopped onions
2 cups chopped mushrooms
2 large bell peppers chopped and seeded (does not matter what color)
1 cup frozen corn or mixed veggies. I have used both
1 can black beans rinsed and drained
1 can red kidney beans rinsed drained
2 tsp Worcestershire sauce
.5 tsp of Chile flakes for some added heat
1/3 cup of Soy Crumble to be added after served in your bowl.
In a large pot over low heat on the stove, combine tomato sauce, diced tomatoes with green chiles, jalapeños, chili powder, cumin and stir.
Add garlic and carrots.
Stir and continue to cook for about 5 minutes.
On the side bring a large pan to medium heat and add onions, mushrooms, peppers, 1/2 cup water and cook for about 5 minutes stirring occasionally.
Drain access water from cooked veggies and transfer to the large pot of sauce.
Add Frozen veggis, beans, and Worcestershire sauce to the pot and mix.
Cook over low heat for 2 hours, stirring every so often.
Once cooked place about 1.5 cups in a bowl and add 1/3 cup of heated soy crumbles and dig in.
Thank you Hungry Girl for making this amazingly filling and delicious dish. The recipe is a single serving so of course we doubled it as my hubby and I would be eating this for dinner. To be honest we were so full we could have easily just shared the recipe instead of doubling it. The recipe uses soy crumbles so to make it easier for my foodie followers I added a picture below of the the ones you can find in Canada. They are Yves Original Veggie Ground Round and I use them for everything. The recipe can be found in the Hungry Girl 200 under 200 cookbook. Fortunately I was able to find this recipe online so I inserted the link here: Super Veggie Stuffed Pepper recipe. As always I will not post recipes for copyright reasons, however, if I am able to find it online I will include it as a link as I did for this one. If I can’t find it, your next best option is to buy the book. I hope you enjoy this recipe as much as we did.