1 pound lentils
2 quarts vegetable broth -- or water
2 cups diced onions
1 cup crushed tomatoes
1/4 cup tomato paste
2 tablespoons chopped garlic
2 tablespoons balsamic vinegar
2 tablespoons fresh lime juice
1 tablespoon ground cumin
2 tablespoons chili powder
1 teaspoon cayenne pepper -- use less if you don't like it this spicy
Combine all the ingredients in a large soup pot. Bring to a boil over high heat.
Reduce the heat, cover, and simmer over medium-high heat until the lentils are tender, 30 to 35 minutes, adding more water or broth if needed for proper chili consistency.
Per Serving: 533 Calories; 7g Fat (11.0% calories from fat); 32g Protein; 92g Carbohydrate; 31g Dietary Fiber; 3mg Cholesterol; 2345mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat.
NOTES : Serves 6 to 8. Nutritional info is for 6 servings.