A Food Processor
A Spatula
Wooden Spoon
Slotted Spoon
A Plate
A Sharp Kitchen Knife
A Can Opener
Measuring Cups & Spoons
A Large Pot with a Cover
A Small Bowl
A Mini Whisk or Fork
2 Pounds Ground Lamb, Organic
6 Cups Fresh Chopped Tomato
2 Large Onions, Chopped
2 Medium Carrots, Sliced
1 Large Red Pepper, Chopped
1 Large Green Pepper, Chopped
2 Cups Lentils, Dried
2 Cups Veggie Broth, Organic
1/2 Cup Cilantro, Chopped
1 1/2 Tsp+ 1/2 Tsp Sea Salt
2 Tbsp Olive Oil, Split
3 1/2 Tbsp Chili Powder (Recipe Below)
1 1/2 Tsp Smoked Paprika
1 Tbsp Organic Cumin
1 1/2 Tsp Organic Chipotle
1 1/2 Tsp Dried Oregano
3 Tsp Garlic Powder
1) In a small bowl, add the chili powder ingredients and whisk them together. Set the bowl aside for now.
2) Preheat the pot over medium high heat. You will know that your pot is ready when you place your hand about an inch from the pot’s surface and you feel heat radiating from it. Add a tablespoon of oil; swirl it around the pan. Add the lamb, breaking it up into pieces as you go. Sprinkle a couple of teaspoons of chili powder and a half teaspoon sea salt over the chicken. Sauté the lamb moving it back and forth around the pan to ensure even cooking. With a slotted spoon, transfer it to a plate; pour off any fat that has accumulated and wipe out the pot with a paper towel.
3) Add the remaining tablespoon of oil to the pot and swirl it around. Add the onions and carrots; sauté until the onions are just opaque. Now add the peppers. Stir the vegetables around the pan until the onions are just browning and the peppers are just turning color. Pour in the chopped tomatoes, stirring the vegetables well. Add the lentils and veggie broth then stir in the lamb and the rest of the chili powder. Cover the pot and allow to simmer for about 10 minutes, stirring occasionally. Remove the cover and allow the chili to reduce for about 15 – 20 minutes or until the lentils are cooked through. Lastly, stir in the chopped cilantro.
4) Serve and enjoy!
This dish is EVEN better the second day!
• 455 Calories
• 26 grams of Protein
• 27 grams of Total Carbohydrates
• 7 grams of Sugar
• 10 grams of Fiber
• 27 grams of Total Fat
• 11 grams of Saturated Fat
• 0 grams of Trans Fat
• 73 mg of Cholesterol
• 192 mg of Sodium
• 74% RDA Vitamin C
• 51% RDA Folate
• 39% RDA Niacin
• 38% RDA Vitamin B12
• 36% RDA Vitamin A
• 36% RDA Phosphorus
• 34% RDA Manganese
• 32% RDA Zinc
• 31% RDA Iron
• 31% RDA Selenium
• 26% RDA Vitamin B6
• 26% RDA Potassium
• 24% RDA Vitamin K
• 22% RDA Thiamin
• 21% RDA Copper
• 19% RDA Riboflavin
• 18% RDA Magnesium
• 14% RDA Pantothenic Acid
• Glycemic load: 9
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
