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Garden Italian Chili with Lentils

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.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Estimated Cost: 16
Calories: 510
Best Season: All Seasons
Dietary: Dairy-Free, 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:
  • 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. 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
Read it online: https://www.mcmh.us/recipe-maker/garden-italian-chili-with-lentils/