Lentil Chili
With Thanksgiving just around the corner, I wanted to make something all vegetarian and lo-cal for the next couple of days. I saw this lentil chili on Rachel Ray last week, when one of my favorite actors co-hosted for most of the show – Russel Brand. Russel is the husband of Katy Perry, who is one my favorite current singers. He is a vegetarian, so Rachel made this Indian style all vegetable chili for him. I changed the chili a little to suit our tastes. It took alot longer to cook than she instructed. I would let this cook a good 2 hours. It would also make a perfect crock pot recipe. And, as with all other chilies. this one is much better the next day. I served this with Naan Bread.
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Lentil Chili Recipe
Ingredients
- 1 large onion, dined
- 4 stalks celery, diced
- 3 medium carrots, diced
- 2 cloves garlic, diced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 tablespoons tomato paste
- 8 cups vegetable stock
- 1 lb. lentils
- 1 1/2 tablespoons tumeric
- 1 1/2 tablespoons cumin
- 1 1/2 Tablespoons coriander
- 1 teaspoon chipotle chili powder, or more to taste
Garnish – A Handful each of
- fresh spinach, chopped
- fresh cilantro, chopped
- fresh mint, chopped
Method
- Preheat large soup pot. Drizzle with olive oil. Add onion, celery and carrots. Saute until softened. Add garlic, spices and tomato paste. Saute until very fragrant. Add stock and lentils. Bring to a boil and reduce to a simmer. Simmer for about 2 hours, or until lentils are very tender.
- Serve lentil chili with chopped fresh spinach, cilantro and mint as a garnish.
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This is a wonderful vegetarian recipe. I always enjoy eating lentils, but don’t cook with them enough. This recipe is a great reason to pull out that container of lentils sitting in my pantry.
This looks great! I just found out that our new potential housemate is a vegetarian. And a complete veggie and not one that eats fish. So I’m now on the lookout for things to cook so we can all eat together (the rest of us are meat eaters). I’m gonna print this off and get some lentils!
Harriet´s last [type] ..Debt Advice
Love this chili! I can’t wait to make it!
Maria´s last [type] ..Potato Rosemary Rolls
The greens on top really adds such vibrancy to this dish. I’m sure the flavor of the cilantro was wonderful too! Thank you for sharing. Continue to enjoy great food and good company!
Monet´s last [type] ..Rosemary and Cheddar Biscuits
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RT@EclecticRecipes Lentil Chili http://bt.io/GN0r
Delicious, spicy Lentil Chili http://bt.io/GN1d via @EclecticRecipes
Interesting vegetarian recipe, though i’m not a fan of chili foods.
BrevilleJE900´s last [type] ..Breville 800JEXL review
I made this tonight and it was so easy and delicious!! Thank you!
Angie replied: — November 24th, 2010 @ 7:44 am
You’re welcome, I am so glad you liked it!
Lentil Chili http://bit.ly/hDsExZ #foodie
http://twitter.com/Foodieramacom2010Lentil Chili http://bit.ly/hDsExZ #foodie
I love lentils and use them more and more! Great recipe!
averagebetty´s last [type] ..Schenk & Potatoes Video
This recipe is a very nice diversion from Thanksgiving cooking
This is a great way to use lentils, and I bet a good way to introduce someone to them for the first time too. All the comforts of traditional chili, but in a slightly different form. Looks great!
Michelle´s last [type] ..Happy Thanksgiving
I love chili! Perfect for a cold night! You should really consider submitting this to Recipe4Living’s Champion Chili Recipe Contest! It looks delicious!
http://eclecticrecipes.com/lentil-chili/
Thank you. I’m supposed to cook for my new vegan girlfriend next weekend and have absolutely no idea what to make! I found a ton of recipes at this vegetarian recipe site but with soo many to choose from I just got confused. Do you have any favorites youself, like .. the tastiest vegetarian recipe, ever, or something?! Thanks in advance! I’m so clueless about this vegetarian stuff
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could you give any amendments that are necessary to make this a crock pot recipe…i saw the pingback, but i am curious if i need to saute and then use the crock pot or just throw everything in the pot and go. thanks!
This has become a staple in my kitchen – it is absolutely fabulous; and this from a mother who has a meatcutter-son. I’ve made a couple modifications I thought I’d share…
- I precook green lentils in my pressure cooker; this reduces the 2-hour cooking time to about 30 minutes. This means, however, that I use much less than 8 cups vegetable stock. I add just enough to make it chili-thick.
- I hold out about one-third of the lentils and add about 10 minutes before serving. Less mushiness.
- I add a can of (rinsed) black beans
- I do add hot sauce – a couple drops of Dave’s Insanity and I do serve with sour cream.
Thank you so much for sharing this one!!
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