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lentil-chili recipe

Date:    Fri, 23 Apr 93 09:20:55 PDT
 From:    therese@garnet.berkeley.edu
 A recipe from Mollie Katzen's _Still_Life_with_Menu_ 
 4 cups dried lentils 
 6-7 cups water (can substitute tomato juice for 2 cups of water)
 1 1-lb can tomatoes, or 3-4 fresh tomatoes, chopped
 2 teaspoons ground cumin
 1 teaspoon paprika
 1/2 teaspoon dried thyme (or 2 teaspoons fresh thyme)
 10 to 12 medium-sized cloves of garlic, minced (it mellows considerably!)
 2 medium-sized onions, finely chopped
 2 teaspoons salt (I cut this way down)
 freshly ground black pepper
 4-6 tablespoons tomato paste
 1-2 tablespoons red wine or balsamic vinegar
 crushed red pepper to taste
 optional topping:
 minced fresh parsley or cilantro
 Put lentils and water in large kettle and bring to a boil, then lower heat
 to a simmer.  Partially cover and cook about 30 minutes, checking to make 
 sure it's JUST simmering.  Chop the veggies during this time.  After 30 
 minutes add the tomatoes, cumin, paprika, thyme, garlic, and onions.  Stir,
 cover again, and cook for another 45-60 minutes until lentils are tender.
 Check the water level and add more water or tomato juice if it needs it.  
 Stir every 10 to 15 minutes.  Add salt, black pepper, and tomato paste.  
 Simmer slowly for 30 more minutes, until lentils are very soft.  About 10
 to 15 minutes before serving, add vinegar and red pepper.  Serve with 
 topping, if desired. Serves at least 8 people and freezes well if you're
 only one or two people!
 Note:  This cooks really well in a pressure cooker - just put in everything
 except the vinegar and red pepper and cook the whole mess about 30-45 
 minutes.  It would probably also do well in a slow-cooker/crock pot.  Again,
 just put everything but the last two ingredients in and cook away!
 kwvegan vegan