I just love lentils!
I've been craving them for the last week or so. So last week (before the great Facebook fandango), I posted on my wall asking for your favorite recipes. The lovely Rhonda Cunningham-Phillips responded with this fantastic lentil chili.
I planned to make it several times, but finally did it tonight! And wow! What an amazing dish.
As Rhonda says, "This is a great vegetarian chili to prepare than standard chili because lentils cook quickly."
It's thick and tasty and... the piece de resistance -- vegetarian, yet it keeps the meat eaters happy! Not to mention, it's really fast!
Though we've only made/had once time, this chili is easily a favorite of mine. Quick, delicious and healthy! I'm in love.
Lentil Chilimodified from a recipe by Rhonda Cunningham-Phillips
4 cloves garlic, minced
2 medium onions, chopped
1 small Jalapeno or cayenne pepper, minced
1 TBSP. olive oil
3 cups brown lentils
6 cups water
2 tsp. ground cumin
1 tsp. ground coriander
2 tsp. chili powder
1 tsp. paprika
1/2 tsp. allspice
1/2 tsp. thyme
3/4 cup tomato paste
1 small can V-8 or tomato juice
2 TBSP. red wine vinegar (I used apple cider vinegar)
1 tsp. granulated sugar
1 large Red Bell pepper, chopped (I omitted due to lack of availability)
2 stalks celery, chopped (I doubled due to the lack of bell pepper)
Salt & pepper to taste
You can also add some toppings: grated cheese, green onions, sour cream, cilantro or parsley
Saute' garlic, onion, and hot pepper in oil. Add lentils, water and spices. Simmer for 25 to 30 minutes in a covered pot until the lentils are tender. Add tomato paste, juice, vinegar, sugar, red pepper, and celery. Add salt, pepper, and additional water if needed. Simmer for another 15 to 20 minutes until vegetables are tender. Serve with brown rice.
I'm proud to enter this into Miz Helen's Chili Cookoff!