Nutrition Facts  
Serving Size 1 (263g) 

Recipe makes 8 servings 
 

A great throw-together lowfat meal. (2 WW points). Freezes well for make-ahead lunches. Sometimes I add garbanzo beans. This is from the Secrets of Lowfat Cooking cookbook, a great resource.
SERVES 8 (change servings and units) 

Ingredients
3/4 cup dry lentils, cleaned 
2 cups chicken broth or vegetable broth or beef broth 
1 (16 ounce) can crushed tomatoes 
* 1 medium green bell pepper, chopped 
* 1 medium onion, chopped 
2-3 garlic cloves, crushed 
2 tablespoons chili powder 
1/2 teaspoon cumin 
1/4 teaspoon allspice 
1 (16 ounce) can tomato sauce 
2 cups whole kernel corn 

Directions

1 Combine everything (except tomato sauce and corn) in 2 1/2 quart pot and boil over high heat. 

2 Reduce to low, cover, and simmer for 25- 30 minutes. 

3 Stir in tomato sauce and corn. 

4 Simmer for 10- 15 minutes. 

5 Serve hot! 

6 Great garnished with lowfat sour cream. 

7 For Vegetarian use only the vegetable broth. Do not use the low fat sour cream garnish for Vegans. 

*Note: I can't believe how great this was! I changed the recipe quite a bit because I was missing an onion and green pepper. I used a small can of green chilies and a can of fire roasted tomatoes. The spices as listed worked well. We grated pepper jack cheese on top. This was quick easy and cheap. Next time we will double it.