Easy Stewed Tomatoes and Lentils

Not all the things I make turn out be this beautiful…

Where am I going with this? Okay, you see. I get a little bit self conscious when I post chili/soup/lentil recipes because the photos never do its taste justice.

I promise you, this dish is beyond delicious. It’s very similar to a vegetarian chili minus the beans. I have been on a chili powder/cumin kick lately, and literally add it to everything.

Ingredients for Easy Stewed Tomatoes and Lentils (g/f)

*yields 4 servings

1C lentils, washed (I used Bob’s Red Mill)
1 can diced tomatoes (I use Del Monte No Salt Added)
2T garbanzo bean flour or cornstarch (thickening agent)
2C water
1/2t pepper
1T chili powder
1/2T cumin
1t garlic salt

Method
In a medium sized pot, bring all ingredients, except garbanzo bean flour, to a rolling boil. Then, reduce heat and simmer on low until most of the water is absorbed. It will take about 15-20 minutes. Then, add in garbanzo bean flour to thicken the remaining liquid and cook uncovered for an additional 2 minutes.

This is delicious served as is in a big ol’ bowl. or….

Wabam! On top of spinach with a scoop of low fat cottage cheese, plum tomatoes, and balsamic vinegar! nom nom nom. This was my lunch for the past three days

This girl has another laid back weekend. Lots of paper writing to do. I still can’t believe the semester ends next Wednesday! Where the heck has time gone??

Have a lovely weekend!
-L

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Lee Hersh