Spicy Red Lentil Chili Food

SPICY RED LENTIL CURRY

Steps:

• Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice, cook at this time using this method from Saveur.
• Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.
• Add curry paste and sauté for 2 minutes, stirring frequently.
• Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.
• Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes, or until lentils are tender. Stir frequently to incorporate flavors, and add more vegetable broth as needed if the mixture becomes too thick.
• An optional (but recommended) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.
• Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.
• To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with cilantro, pickled onions, and pita or naan for dipping (optional).
• Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for moisture, or in the microwave.

BRYAN'S SPICY RED LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
• Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.

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.

SPICY RED LENTIL SALAD WITH PICKLED VEGETABLES

Steps:

• For the lentils: Set a large saucepan over high heat. Add the lentils and toast in the dry pan until they just turn in color a little (this will give the finished lentils a little texture), 20 to 30 seconds. Add 3 1/2 cups water, the cumin, red pepper flakes, bay leaf and some salt and pepper. Bring to a boil, and then reduce the heat and simmer, uncovered, until the lentils are tender and all the liquid has been absorbed, about 12 minutes. Pour the lentils out onto a flat platter in a thin layer so they cool faster and don't get too soft. Cool in the refrigerator for 5 minutes.
• For the salad: Drain the giardiniera, reserving 1 tablespoon of the pickling juice, and roughly chop. Wash the arugula and dry well.
• For the vinaigrette: In a large mixing bowl, make a quick vinaigrette by combining the reserved pickling juice with the red wine vinegar, Dijon mustard, sugar, and some salt and pepper. While whisking, add the olive oil to emulsify.
• Assemble the salad in a large bowl by folding the giardiniera in with the lentils. Dress lightly with the vinaigrette and serve immediately over the arugula.

SPICY RED LENTIL STEW

Steps:

• In a large pot, heat oil over medium heat.
• Saute chili pepper, onion, garlic, celery and carrots for 3-5 minutes.
• Add remaining ingredients.
• Bring to a boil.
• Reduce heat.
• Simmer uncovered for 40 minutes, or until lentils are tender.
• Season with additional spices if desired.
• Serve and Enjoy!

SWEET AND SPICY LENTIL CHILI

Steps:

• Heat the oil in a large skillet over medium heat; add in the onion, bell pepper, and garlic; cover and cook 5 minutes or until softened.
• Stir in chili powder; cook about 30 seconds.
• Transfer mixture to a 4-quart slow cooker; add in lentils, tomatoes, molasses, and allspice; season with cayenne, salt, and pepper.
• Stir in water and apple juice; cover and cook on LOW for 8 hours.
• Add more water if the chili gets too thick.

SPICY RED LENTIL CHILI FROM WEGMANS RECIPE

Steps:

• 1. Bring lentils and 2 cups water to boil; turn off heat. Remove half the lentils and liquid and place in food processor and puree about 1 minute. Set aside. 2. Melt butter in soup pot. Add onions & sweat (soften without browning) 2 minutes. Add celery and garlic and sweat 5 more minutes. Add tomatoes and cook 5 minutes. 3. Add vegetable broth, 2 cups water and seasonings. Bring to simmer. 4. Add reserved whole and pureed lentils and liquid and cook until lentils are tender, about 15 minutes. 5. Combine cornstarch and 2 Tbls. water to make a slurry. Bring soup to boil, add slurry and stir 30 seconds to thicken slightly. Turn off heat. Add green peppers. Season with salt to taste.

LENTIL CHILI

Steps:

• In a heavy stock pot, saute the onion and garlic until onion is transparent.
• Crumble in the ground turkey and cook until turkey is cooked through, stirring frequently.
• Add from broth through epazote, stir to blend, bring to a boil; reduce heat, cover and cook on medium heat for 30 to 40 minutes or until lentils are tender.
• At end of the cooking time, season with salt, pepper and red pepper flakes.
• Garnish with sliced green onions and grated cheddar cheese.