Showing posts with label lentils. Show all posts
Showing posts with label lentils. Show all posts

Tuesday, October 4, 2011

Lentil Chili (Vegetarian): Recipes on a Budget

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 Chili
modified 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!

Miz Helen’s Country Cottage

Monday, November 15, 2010

Madras Curry Lentils

I love curry. I love lentils. I love madras curry. I love madras lentils.

I'm so happy that the lentil and winter soup season is upon us. 

My favorite lentil recipe just isn't great for the heat because it's got heat of its own. In droves!

To learn more about madras curry, check out this page, which describes a little bit more about the ingredients and common recipes. To learn more about my love of madras lentil curry, check out my first post on this lovely dish.

My original post on lentils madras was one of my first, and I didn't know as much about the power of beautiful photos, I wanted to revisit this tasty recipe and show you what it's all about.

Before I start showing you too many pretty photos though, please enter my giveaway here. (Don't worry, it opens in a new window.) You too can win $35. to spend at CSN Stores.

Curries move FAST once you get them going, so it's best to have all of your ingredients prepped and ready to go, if for nothing else than sanity's sake. I hold sanity in high regard.

I didn't really change anything this time, except I used two cans of tomatoes and I used 3 tablespoons of madras curry instead of two. I like it spicy.

First, saute the olive oil, ginger and garlic for several minutes.

Next, add the red pepper for several minutes.

Then add your cauliflower, potatoes, lentils, madras curry, cumin and coriander. Stir for several minutes until well coated. Add in water, tomatoes, salt, and pepper. Bring to a boil and then simmer for 30 minutes, or until your lentils are softened.

Add some frozen green peas and cook till warmed throughout.

*serve with some low fat plain yogurt to help offset the spice! It's worth it!

I'm linking this up to these blog hops this week!

Thursday, April 8, 2010

lentils madras...

Ok. Lots of lentil posts today — no, strike that. Lots of posts today in general. But, lots of catching up to be done, and lots of recipes to include that have been great! Lentils madras have long been one of my favorites and I usually buy the Tasty Bite boxed meal, but lots of sodium there, and they get pricey. I decided to make my own, this dish from The Daily Green turned out really well, and I served it with basmati rice cooked with a TBSP of unsalted butter. Really tasty, although not much like Tasty Bite's creation, this is a keeper and I'll definitely add it to the repertoire. Their four servings are more like 6-8 and this could be easily halved; I froze about 1/3 and divided the rest into three containers with what I've deemed to be two servings each. YUMMY.

Madras Lentils
The word "Madras" in this recipe refers to the type of curry powder used to create a unique spice blend of curry leaves, turmeric, coriander, cumin, cinnamon, cloves, chile pepper, bay leaves, fenugreek, allspice, and black pepper.


2 tablespoons olive oil 

4 garlic cloves, minced

2 tablespoons minced peeled fresh ginger 

1 red bell pepper, cut into 1/2-inch pieces 

1 small cauliflower (2 pounds) cut into florets 

3/4 pound all-purpose potatoes, peeled and cut into 1/2-inch chunks

2 tablespoons curry powder, preferably Madras 

1 teaspoon ground cumin 

1 teaspoon ground coriander 

2 1/2 cups canned tomatoes, chopped, with their juice

3/4 teaspoon salt 
(I just ground a little bit of sea salt in, not 3/4 tsp though)
1/4 teaspoon freshly ground black pepper 

1 cup frozen peas, thawed

1/2 cup plain low-fat yogurt, for serving (optional)

1 cup lentils, picked over and rinsed


  1. In 5-quart Dutch oven or large saucepan with lid, heat oil over low heat. Add garlic and ginger and cook, stirring frequently, 1 minute or until garlic is tender. Stir in bell pepper and cook, stirring frequently 5 minutes or until tender.
  2. Stir in cauliflower, potatoes, lentils, curry powder, cumin, coriander, and cook 2 minutes or until well coated.
  3. Add tomatoes, salt, black pepper, and 1 3/4 cups water and bring to a boil. Reduce to a simmer and cover. Cook 30 minutes, or until lentils are cooked through and vegetables are tender.
  4. Stir in peas and cook 1 minute, or until heated through. Divide curry evenly among plates and top each serving with yogurt if desired.

Read more:
Lentils on FoodistaLentils

lentil soup...

So... another lentil recipe, also from This was awesome, but it made so much that I couldn't finish it all and had to toss it. I hate leftovers and I should have frozen half, but I didn't. Surprise! My lack of foresight is not a first.

2 cups dry lentils
2 quarts chicken broth
1 onion, diced
1/4 cup tomato paste
2 cloves garlic, minced
1 tablespoon ground cumin

In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.

Lentils on FoodistaLentils

lentil quiche...

ok. So, I'm playing catch-up. I tried this recipe while my mom was in town last month -- found it on It was so good that I have tried it once more and have recommended it to tons of people. It's easy, fast, healthy, and delicious.

I found "Italian seasoning" to be a little generic, so I tried Mrs. Dash — and it came out a little bland the first time. The second time I took "Italian seasoning" to heart and added garlic powder, basil, oregano, and parsley and went over my two teaspoons — and found it to be too flavorful. Third time will be the charm. See, I promised lentils... two more recipes coming!

1 cup chopped onion
2 tablespoons olive oil
1/2 cup dried lentils
2 cups water
2 cups broccoli florets
1 cup chopped fresh tomatoes
4 eggs, beaten
1 cup milk
1 teaspoon salt
ground black pepper to taste
2 teaspoons Italian seasoning
1/2 cup shredded Cheddar cheese (optional)

  1. Preheat the oven to 375 degrees F (190 degrees C). Place the onion and olive oil into a 9 inch deep-dish pie plate. Bake for about 15 minutes, or until onion is tender.
  2. Place the lentils and water into a saucepan, and bring to a boil. Cook for about 20 minutes, or until lentils are tender. Drain most of the water off, then place the broccoli florets on top of the lentils. Cover and cook for about 5 minutes. This will dry the lentils, and cook the broccoli.
  3. Transfer the lentils, broccoli and tomatoes to the pie plate with the onions, and stir to evenly distribute each item. Stir in cheese at this time if using. In a medium bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning. Pour over the ingredients in the pie plate.
  4. Bake for 45 minutes in the preheated oven, or until the center is firm when the quiche is jiggled. Cool for a few minutes before slicing and serving.

Lentils on FoodistaLentils


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