I came across a recipe by Whole Foods for a Lentil Chili and thought it sounded good. I have a hard time sticking to recipes entirely and always end up changing something (sometimes it goes well, sometimes not...) I made some changes and tweaked here and there and this is the recipe that I intend to follow forever. It is SOOOO good.
- 1 medium yellow onion, finely chopped
- 1 large red bell pepper, finely chopped
- 8 cups vegetable broth
- 5 cloves garlic, finely chopped
- 3 teaspoons Chipotle Chili Powder
- 1 (16-ounce) package brown or red lentils
- 2 (15-ounce) cans diced tomatoes or plain tomato sauce
- Heat a large pot over medium/high heat.
- When hot, add onion and bell pepper; cook, stirring frequently, until vegetables brown and begin to stick to the bottom of the pot (about 6 minutes).
- Stir in 3 tablespoons of broth and continue to cook, stirring, until onion is soft and lightly browned. Stir in garlic and chili powder and cook 1 minute, stirring constantly.
- Add lentils, tomatoes and remaining broth.
- Bring to a boil, reduce heat to medium-low and simmer, partially covered for 30 minutes or until lentils are almost tender.
- Uncover and cook 10 minutes longer. Stir in cilantro and serve.
It makes enough for dinner for a family of four and lunch for two (and we aren't light eaters).