Here’s another easy lentil recipe. Lentil chili is a good healthy hearty meal for a cold winter’s night.
2 cups dried brown lentils, washed and drained
1 16 oz can whole tomatoes
1 16 oz. can crushed tomatoes
2 cups diced white potatoes
1 cup celery, diced
1 medium onion, diced
1 red bell pepper, seeded and diced
2 carrots, peeled and diced
1 jalapeno pepper, seeded and diced
6 cups water
2 tbsp vegetable oil
2 cloves garlic, minced
2 tbsp chili powder
1 tbsp dried oregano
½ tbsp cumin
1-2 tsp Tabasco or hot sauce
½ tsp black pepper
½ tsp salt
- Heat the oil in a large pot over high heat. Sauté the onion, bell pepper, carrot, celery, and jalapeno until soft, about 5-7 minutes. Then add the garlic and cook, stirring constantly, for another 30 seconds.
- Add the lentils, potatoes, water, chili powder, dried oregano, cumin, black pepper, salt, and hot sauce . Cook at a simmer for 20 minutes. Stir occasionally.
- Add both cans of tomatoes. Reduce the heat to low, then cook the chili until the lentils and potatoes are tender, 20-30 minutes. Stir occasionally.
- Serve. Optional garnishes that work well with lentil chili include chopped fresh cilantro, shredded cheddar cheese, diced red onions, and source cream.
Yield: 8 servings