Blog Background

Monday, September 28, 2009

Mock Nacho Bean Dip


1 cup dry lentils
2 cups chicken stalk
1 cup chopped zucchini
1/2 small onion, chopped
2 carrots, peeled and chopped
1 (15 oz.) can cream of chicken soup, undiluted
1/2 teaspoon hot red pepper sauce
3/4 teaspoon salt
1/2 teaspoon peper
1/2 teaspoon garlic powder

1 (4.5 oz) can green chilies
1/2 (15 oz.) jar roasted red peppers, chopped
1/2 bunch cilantro, chopped

In a large crock pot combine the first ten ingredients.  Cook on high for 4 hours or until the lentils are soft and the veggies are tender.  Purée the mixture in a blender and return to the crock pot.  Add the green chilies, red peppers, and cilantro.  Serve over tortilla chips.  Add lettuce, avocado, sour cream, salsa, and what ever else floats your nacho boat!  Serve immediately.  Store leftovers in the fridge.

Yeild: 8-10 servings

*Originally this was supposed to be a lentil soup.  However, after tasting it my husband decided that it tasted similar to bean dip.  For fun we decided to try it out on guests.  It worked!  They had no clue it was actually lentils and vegetables. :)

1 comment:

Jana and Brett said...

love it! need to try it! :0)
So, I just made lunch...it was your soup with the grilled zuchinni, squash and tomatoes! I made it for Stephanie for our play date. It turned out Sooo---> good! Thanks bunches! I always love savory EASY recipes. ;0) by the way, I didn't have garlic, so I used garlic salt...and I didn't have Parmesan cheese...I used Italian Cheese. But it tasted yummy!