Cincinnati Lentils Recipe
🕒 Total Time: 1 hour
🥘 Recipe Yield: 4 servings
🥗 Recipe Category: Lentil
🔑 Keywords: Beans, Low Cholesterol, Healthy, < 60 Mins
Ingredients:
Quantity | Ingredient |
---|---|
1 cup | Dry lentils |
1 can | Diced tomatoes with mild green chilies |
3 | Chicken bouillon cubes |
1 | Bay leaf |
1 tsp | Cinnamon |
1 clove | Garlic |
1 tbsp | Worcestershire sauce |
1/2 tsp | Allspice |
1/4 tsp | Cumin |
1 tsp | Chili powder |
1 tsp | Paprika |
1/4 tsp | Cayenne |
1/4 tsp | Black pepper |
1 tbsp | Vinegar |
1 tbsp | Sugar |
1 | Onion |
1 | Green pepper |
1 | Celery |
Cooked basmati rice, for serving | |
Sharp cheddar cheese, for topping | |
Onion, for topping |
Instructions:
-
If using dry lentils, add them to a medium saucepan along with water. Bring to a boil, then reduce heat and simmer for 15 minutes. Proceed with the recipe.
-
In a large saucepan or pot, combine all ingredients except for the cooked basmati rice, cheddar cheese, and onion toppings.
-
Simmer the mixture for 30-45 minutes, allowing the flavors to blend and the vegetables to cook to your desired tenderness.
-
Remove the bay leaf from the lentil mixture before serving.
-
Serve the Cincinnati lentils over cooked basmati rice.
-
Top each serving with shredded sharp cheddar cheese and chopped onions according to taste preference.
Nutritional Information (per serving):
- Calories: 496.5
- Fat Content: 6.7g
- Saturated Fat: 3.4g
- Cholesterol: 15.2mg
- Sodium: 1285.5mg
- Carbohydrates: 86.9g
- Fiber: 17.5g
- Sugar: 5.8g
- Protein: 22.6g
Recipe Notes:
- Lentils are a great source of protein and fiber, making this dish both nutritious and filling.
- Adjust the spice levels to suit your taste preferences.
- Feel free to customize the toppings with additional ingredients such as sour cream, avocado, or fresh herbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Enjoy this hearty and flavorful Cincinnati Lentils recipe, perfect for a cozy dinner any night of the week!