FRENCH LENTIL AND HOMINY CHILI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven over medium high heat. When it is hot, add the oil and diced onion. Cook for 3 minutes, stirring often with a wooden spoon. Add the garlic, jalapeno, yellow and red peppers and continue to cook, stirring often, for an additional 4 minutes. Add the chili powder, cumin and salt and stir until the mixture is fragrant. Add the lentils, beer, tomatoes and 1 1/4 cup water and stir to combine. Bring to a simmer and reduce the heat to medium low. Cover the pot and simmer for 25 minutes. Uncover the chili and add the hominy. Continue to cook uncovered until the chili has thickened slightly and the lentils are cooked through, about 15 minutes more. Serve topped with the cilantro, avocado and cotija cheese. Finish with a squeeze of lime if desired.
SKYLINE LENTIL CHILI
Serve chili over spaghetti and top with chopped onion, finely shredded Cheddar cheese, kidney beans, and Tabasco® sauce. I used to love Skyline Cincinnati-style chili. When I went vegetarian I came up with this Skyline lentil chili to give me that Skyline taste. I use green or black lentils as the protein where standard Cincinnati-style would use ground meat. Even though I've gone back to eating meat this is still my preferred way to get my Skyline fix.
Provided by Cair
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h35m
Yield 10
Number Of Ingredients 19
Steps:
- Mix chili powder, garlic powder, unsweetened chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves, and bay leaf together in a bowl until seasoning mix is well combined.
- Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato sauce, apple cider vinegar, and Worcestershire sauce; simmer for 1 hour more, adding water if chili gets too thick.
- Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached.
Nutrition Facts : Calories 76.8 calories, Carbohydrate 12.1 g, Fat 2.9 g, Fiber 3.3 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 657.9 mg, Sugar 6.1 g
LAMB CHILI WITH LENTILS
Mr. Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column. In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans. Beyond that, you'll recognize most of the players - onions, garlic, celery, red pepper, jalapeño, cumin and chile powder. It is a sophisticated take on traditional cowboy fare. Serve it alone or over rice.
Provided by Pierre Franey
Categories dinner, soups and stews, main course
Time 1h
Yield 8 servings or more
Number Of Ingredients 17
Steps:
- Heat the oil in a large heavy pot, and add the meat. Cook over medium-high heat for three or four minutes, stirring with a heavy metal kitchen spoon to break up any lumps.
- Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chile powder, and stir to blend well. Cook until the onions are translucent.
- Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. Bring to a boil, stirring often. Cook for 20 minutes.
- Place the lentils in a saucepan with 3 cups of water, and salt to taste. Bring to a boil, and simmer for 15 minutes, stirring often. Drain.
- Add the lentils to the meat mixture. Cook for 10 minutes, stirring often. Remove bay leaves. Serve with a dollop of sour cream, and wedges of lime if desired.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 81 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 41 grams, Sodium 790 milligrams, Sugar 8 grams
MEDITERRANEAN LAMB AND LENTIL STEW
This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.
Provided by carina
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
- Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
- Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g
GROUND LAMB AND LENTIL CHILI
This is my fiance and my favorite lamb chili recipe. We like our dishes hot, so this is pretty spicy. I got this recipe from "The Chili Cookbook" by Norman Kolpas.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a medium pot, heat oil over medium heat. Add garlic and onions and saute until onions are transparent, 2 to 3 minutes.
- Add chile powder, paprika, chile flakes, cayenne, cumin and coriander; saute, stirring constantly, about 2 minutes more.
- Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5 to 7 minutes.
- Stir in lentils, broth, tomatoes, oregano, rosemary, salt, sugar, and pepper; bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, about 30 minutes, adding some water to pot if lentils absorb all liquid before chili is done.
- Garnish with cilantro before serving.
HEALTHY LENTIL CHILI
This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
- Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
- Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.
VEGAN LENTIL CHILI
This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
- Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
- Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
GROUND CHICKEN AND LENTIL CHILI
This is a variation of a ground lamb chili that appeared in "The Chili Cookbook" by Norman Kolpas.
Provided by sharonvansickle
Categories < 4 Hours
Time 1h20m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium pot heat oil over medium heat. Add garlic and onions and saute until onions are translucent, 2 to 3 minutes.
- Add chili powder, paprika, pepper flakes, cayenne, cumin and coriander. Saute, stirring constantly, for 2 additional minutes.
- Add chicken, stir and mash with wooden spoon to break into fine pieces. cook until evenly browned, 5 to 7 minutes.
- Stir in lentils, broth, tomatoes, oregano, salt, sugar and pepper. Bring to boil, then reduce heat to simmer. Cover. Stir occasionally; cook until lentils are tender and chili is think, about 30 minutes. Add more broth if lentils absorb all liquid.
Nutrition Facts : Calories 482.8, Fat 14.3, SaturatedFat 2.3, Cholesterol 65.8, Sodium 1303.5, Carbohydrate 46.6, Fiber 19.5, Sugar 8, Protein 43.6
LAMB AND WHITE BEAN CHILI
I created a fresh take on chili using lamb and Moroccan seasoning with a feta and almond garnish. It was so exciting and tasty to my husband and son, I made a second batch almost right away. If you like a spicier chili, add harissa paste or use medium salsa instead of mild. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Lunch
Time 6h40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans., In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender. , In a small bowl, combine marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.
Nutrition Facts : Calories 438 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 840mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 7g fiber), Protein 28g protein.
VEGETARIAN RED LENTIL CHILI
The red lentils give this chili texture and protein. It's loaded with fresh vegetables, packed with flavor, and has just a tiny bit of heat from the fresh jalapenos.
Provided by CookingWithShelia
Categories Vegetarian Chili
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.
- Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.
- Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.
- Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 57.6 g, Fat 7.5 g, Fiber 18.9 g, Protein 20.3 g, SaturatedFat 0.7 g, Sodium 862.1 mg, Sugar 8.6 g
LAMB CHILI
Provided by Marian Burros
Categories dinner, one pot, soups and stews, main course
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Chop whole onions in food processer. Saute in hot oil in large nonstick pan until they begin to soften.
- Trim lamb of all fat and grind coarsely in food processor. Add to onions, and cook until brown.
- Cut jalapeno in half, and seed. With food processor running, put half the jalapeno, along with the garlic, through feed tube to mince.
- Wash, trim, seed and cut up whole green pepper, and process by pulsing. If the pepper throws off juice, squeeze it. Then add to meat.
- Stir in cumin, coriander and ginger. Reduce heat to simmer.
- Wash tomatoes, trim and halve; chop coarsely in food processor and add to meat. Add beef stock; cook over medium-high heat.
- Rinse beans thoroughly and add to meat; stir well, and cook to heat through.
- Season with salt, if desired, and pepper.
SPICY LAMB AND LENTILS
Steps:
- Combine first 10 ingredients in large bowl and let stand at room temperature 30 minutes. Can be prepared 1 day ahead. Cover and refrigerate.)
- Position rack in center of oven and preheat to 325°F. Bring lentils and broth to boil in heavy medium saucepan over high heat. Cover, reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes.
- Add lamb and marinade to lentils and blend well. Bring to simmer. Cover and bake until lamb is tender, about 50 minutes. Spoon off any fat from surface. Season to taste with salt and pepper. Serve with chutney.
SPICY LAMB CHILI
This chili really isn't that spicy, but it is good. We really like lamb and I was looking for some different ways to prepare it. Found this recipe on www.americanlamb.com and have adapted it to fit my allergies. Hope you enjoy it as much as we did.
Provided by LARavenscroft
Categories Lamb/Sheep
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
- When onions are soft and meat browned; drain well.
- Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
- Sauté for 1 to 2 minutes.
- Add tomatoes and beans; bring soup to a boil.
- Reduce heat, simmer for 15 minutes.
- Ladle into bowls and garnish with toppings.
More about "lamb chili with lentils food"
LENTIL LAMB CHILI RECIPE - LENTIL CHILI - MUIR GLEN
From muirglen.com
Estimated Reading Time 1 minTotal Time 1 hr 10 mins
HOMEMADE LENTIL CHILI RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
LAMB LENTIL STEW - HEARTY WINTER MOROCCAN LAMB …
From runningtothekitchen.com
LAMB CHILI RECIPE WITH WHITE BEANS AND WILD RICE
From familyfocusblog.com
LENTIL LAMB CHILI BY THEDALEYPLATE - THE FEEDFEED
From thefeedfeed.com
DAAL GOSHT (LAMB WITH LENTILS) RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAMB AND LENTIL CHILI | MIDDLE EASTERN CHILI - CHEF ALIYE
From agoodcarrot.com
Cuisine American, MoroccanCategory Main CourseServings 6Total Time 45 mins
- Cut onion into a medium dice. Mince garlic and slice carrot in half lengthwise and then crossways into half moon shapes. Dice roasted red pepper. Set aside.
- Heat olive oil over medium-high heat in a medium sized soup pot. Add ground lamb and brown, breaking up with a metal spoon into smaller bits. Add 1/2 teaspoon fine sea salt.
- Once the lamb is browned, add the chopped veggies and cook until starting to soften, about five minutes. During this time add the Moroccan Magic spice blend and another 1/4 teaspoon fine sea salt. Stir to combine.
- Add tomato paste, water, cooked lentils, and bring to a boil. Simmer for 20 minutes and serve hot. Serve with rice, pasta, or flat bread on the side.
BEST HEALTHY LENTIL CHILLI RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
BEAN AND LENTIL CHILI RECIPE (VEGAN) | FOODBYMARIA
From foodbymaria.com
AUSSIE LAMB LENTIL CHILI - INSTANT POT RECIPE - HOSTESS AT HEART
From hostessatheart.com
LENTIL CHILI - FOOD WITH FEELING
From foodwithfeeling.com
LAMB CHILI WITH LENTILS | BUSYBEE | COPY ME THAT
From copymethat.com
GROUND LAMB AND LENTIL CHILI RECIPE - FOOD.COM
From pinterest.ca
LAMB CHILI WITH LENTILS FOOD- WIKIFOODHUB
From wikifoodhub.com
10 BEST GROUND LAMB CHILI RECIPES | YUMMLY
From yummly.com
GROUND LAMB AND LENTIL CHILI - AMERICAN RECIPES
From fooddiez.com
WHOLESOME VEGAN CHILI WITH LENTILS — MARLEY'S MENU
From marleysmenu.com
LAMB CHILLI CON CARNE - WAITROSE & PARTNERS | FOOD | DRINK
From waitrose.com
LAMB CHILI WITH LENTILS RECIPE - NYT COOKING
From morelink.live
LAMB CHILI WITH LENTILS RECIPE | RECIPE | LENTIL RECIPES, LAMB CHILI ...
From pinterest.com
EASY LENTIL CHILI (ONLY 10 INGREDIENTS!) - LITTLE BROKEN
From littlebroken.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
AMAZING LENTIL CHILI - EAT SOMETHING VEGAN
From eatsomethingvegan.com
LAMB CHILI WITH LENTILS | WEST COAST FREEDOM
From westcoastfreedom.ca
LENTIL CHILI RECIPE - VEGAN » LEELALICIOUS
From leelalicious.com
GREAT CHILI RECIPES | LENTIL RECIPES, LAMB CHILI, GREAT CHILI RECIPES
From pinterest.ca
EASY LENTIL CHILI - TO SIMPLY INSPIRE
From tosimplyinspire.com
LAMB CHILI - THE WASHINGTON POST
From washingtonpost.com
DECADENT LAMB CHILI WITH DARK CHOCOLATE - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
LAMB CHILI RECIPE WITH SWEET POTATOES, CHICKPEAS AND MOROCCAN …
From feedmephoebe.com
LAMB LENTIL CHILI - GET THE RECIPE AT NINACUCINA.COM
From ninacucina.com
LENTIL CHILI | THE COZY APRON
From thecozyapron.com
LAMB CHILLI CON CARNE - ELIZABETH'S KITCHEN DIARY
From elizabethskitchendiary.co.uk
LAMB CHILI WITH LENTILS RECIPE | RECIPE | RECIPES, LAMB CHILI, LENTIL ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search