215.5-ounce cans garbanzo beans (chick peas)(drained and rinse)
314.5-ounce cans diced tomatoes
large bunch fresh parsley(chopped)
In a large stockpot, heat olive oil over medium heat. Add onion and red pepper, sauté for 3 minutes. Add garlic and sauté 2 more minutes.
Add water and lentils and cook, covered, over medium heat for 20 to 30 minutes or until lentils are tender.
In a small bowl, mix dry spices, then add them to the pot along with the garbanzo beans and diced tomatoes with juices. Stir, cover, and let simmer for 10 minutes. Lift lid and stir in half the chopped parsley.
Scoop chili into individual serving bowls and sprinkle with fresh parsley and crumbled feta, if desired. Serve with pita chips.
Per serving: 334 calories, 6 grams fat (1 gram saturated fat),
54 grams total carbs, 22 grams fiber, 19 grams protein