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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Yield: Serves 4
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
For Garnish - A Handful each of
fresh spinach, chopped
fresh cilantro, chopped
fresh mint, chopped
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.