Red Lentil Chili Food

RED LENTIL CHILI

Steps:

• Sautee the onion and garlic in a medium-sized pot with a splash of water over medium-high heat (you can use oil if you prefer). Once soft add the red pepper and cook for a few minutes to soften.
• Once most of the water has evaporated, add the tomato paste, herbs and spices and stir for about 30 seconds to release the flavours of the spices.
• Add the tomatoes (if using whole, break them up with your spoon), lentils, beans and vegetable stock. Reduce the heat to medium-low and cover. Allow the chili to simmer very gently until the lentils are soft - about 30 minutes. If too much liquid evaporates, add a touch more stock or water. If it's too liquidy once the lentils are cooked, uncover and allow it to reduce.
• Finally, stir through the maple syrup, salt and pepper. Taste and adjust the seasonings as necessary, adding more smoky, spice or sweet to your taste.
• Serve with fresh lime to squeeze over and your choice of toppings.

EASY LENTIL CHILI

Steps:

• Combine lentils and 7 cups of water in a Dutch oven.
• Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
• Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
• Heat the oil in a skillet and saute the onions until soft and translucent. Add the garlic and saute for a minute, then add the seasonings.
• Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
• Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
• Add the vinegar and sprinkle with a little chopped cilantro if desired.

RED LENTIL CURRY RECIPE

Steps:

• Heat the oil in a large pot to medium heat.
• Add the onion, peppers and potato. Stir and cook them down 5 minutes to soften.
• Add the ginger and garlic and stir. Cook for 1 minute, until you can smell that gorgeous garlic.
• Add the curry paste, curry powder, garam masala, turmeric, cayenne, chili flakes, mustard seeds, cumin, and salt and pepper to taste. Cook for 2 minutes, stirring.
• Add the chopped tomato, water, coconut milk and red lentils. Stir.
• Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils soften and all of the flavors combine. If the curry is too thick, add in a bit more water.
• Serve with rice and garnish!

LENTIL CHILI

Steps:

• In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Stir in the lentils and bulgur wheat. Add the broth, tomatoes, chili powder, cumin and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 30 minutes, or until lentils are tender.

SPICY RED LENTIL CHILI

Steps:

• Bring lentil and 2 cups water to boil on high heat. Turn off heat. Remove half the lentils and liquid. Place in food processor and puree. (Or use stick blender and partially puree in the pot.).
• Melt butter in 3 quart pot. Add onions and sweat without browning about 2 minute Add celery and garlic. Sweat 5 minutes more. Add tomato and cook 5 minutes.
• Add vegetable broth, 2 cups water and seasonings. Bring to simmer.
• Add reserved whole and pureed lentils plus liquid, and cook about 15 minutes, till lentils are tender.
• Combine cornstarch and 2 tablespoons water to make a slurry. Bring chili to boil, add slurry and stir a minute to thicken slightly.
• Turn off heat and add green peppers.

RED LENTIL (VEGETARIAN) CHILI

Steps:

• Prepare the lentils. Rinse well. In a medium to large pot, boil the liquid. Add the lentils and reduce the heat to a simmer. Cover and cook for 12 minutes. Remove the lid and continue to cook for 3-8 more minutes, until the lentils are splitting and very tender.
• Chop or mince the ingredients that need this including garlic, onion, cilantro, and jalapeno. I remove the seeds and veins from the jalapeno to reduce the heat some, but this is up to you and the level of heat you prefer.
• In a small to medium saute pan or skillet, add the oil over medium heat and saute the onion and jalapeno for 2-3 minutes until tender. Add the garlic and cook another minute or two.
• Once the lentils are done cooking, assess the remaining liquid before adding the tomato sauce. If your lentils still seem very soupy, you may want to drain some of the liquid off, but this may not be necessary.
• Stir in the tomato sauce, sauteed vegetables, cilantro, chili powder, cayenne, and season well with salt and pepper. Taste and add more salt and pepper if needed.

VEGAN LENTIL CHILI

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.

HEALTHY LENTIL CHILI

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.

VEGETARIAN RED LENTIL CHILI

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.