Garden Italian Chili with Lentils A CIF Food Is Medicine breakfast inspired by Italian flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.

CIF Approved

Garden Italian Chili with Lentils

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Author: Colin Vareene Cooking Method: Stovetop Cuisine: Italian Courses: Breakfast Recipe Keys: B Budget-Friendly H Heart Healthy H High Fiber L Lower Sodium S Stroke Risk Reduction Education

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 16 Calories: 510 Best Season: All Seasons Dietary:

D Dairy-Free V Vegan

Description

A CIF Food Is Medicine breakfast inspired by Italian flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 cup lentils
• 1 cup farro
• 1 cup broccoli
• 2 cups spinach
• 1 cup tomatoes
• rosemary
• parsley
• lemon
• 1 cup berries
• black pepper to taste

Instructions

1. Warm a skillet or saucepan over medium heat,
   Cook aromatics and vegetables until softened,
   Add protein, grains or beans, and spices,
   Simmer or sauté until cooked through and serve with herbs or citrus.

Keywords: garden italian chili with lentils, italian, breakfast, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 cup broccoli, 2 cups spinach

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