Tofu-Lentil Chili

• 3/4 cup dry masoor dal
• 3/4 cup mung dal (red lentils, yellow lentile)
• 6 cups vegetable broth
• 1 (16 ounce) can crushed tomatoes
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 2 -3 garlic cloves, crushed
• 1 1/2 tablespoons chili powder
• 1/2 tablespoon cumin
• 1/4 teaspoon cinnamon
• 1 (16 ounce) can tomato sauce (or your favorite pasta sauce)
• 2 cups whole kernel corn
• 1 (16 ounce) can kidney beans or (16 ounce) can great northern beans, etc
• 16 ounces firm tofu, cut into small cubes

1. Put dry lentils into boiling vegetable broth with tomatoes and tomato sauce.
2. Reduce to low, cover, and simmer for 25- 30 minutes.
3. Meanwhile, saute onion, pepper and garlic with spices until softened. Add to lentils.
4. Simmer for 20- 25 minutes.
5. Wipe out saute pan, add a little oil and sautee tofu for five minutes, then add corn and saute for another 5 minutes -- add to soup.
6. Serve hot!
7. Great garnished with lowfat sour cream.

masoor dal, mung dal, vegetable broth, tomatoes, green bell pepper, onion, garlic, chili powder, cumin, cinnamon, tomato sauce, whole kernel corn, kidney beans, firm tofu

Taken from www.food.com/recipe/tofu-lentil-chili-161951 (may not work)