Wednesday, February 2, 2011

Lentil Chili

I swear that I have posted this recipe before, but a friend asked for it and when I tried to find it on the blog I couldn't.  If you run across the original post, would you let me know?  This is another favorite recipe of ours, we always keep some stocked in our freezer.  It's easy (you can't really mess it up!), cheap, vegan, healthy, and tasty!

Lentil Chili
  • 2 1/2 cups water
  • 1 cup lentils
  • 1/2 cup pearl barley or brown rice
  • 1 red onion, minced
  • 3 cloves minced garlic
  • 3 tsp chili powder
  • 1 tsp suger
  • 1 tsp black pepper
  • 2 tsp cumin
  • 2 tsp vinegar
  • 1 tsp salt
  • 4 chopped carrots
  • 5 stalks celery
  • 1 15 oz can diced tomatos
  • 4-5 cups tomato juice

In a soup pot combine the water, lentils, pearly barley or rice, onion, and garlic.  Let simmer.  Chop the carrots and celery.  In a small bowl mix the chili powder, sugar, black pepper, cumin, vinegar, and salt with hot water to make a thin paste.  Add chopped veggies, can of diced tomatoes, and spice mixture tot he pot.  Add tomato juice as needed to keep at desired consistency.  Simmer until lentils are cooked but still firm.  This recipe makes quite a bit, but it is a great dish to freeze part of.

P.S.  It's great served with pita bread, fresh veggies, and hummus!

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