Lentil Chili

Want a wonderful way to starve off that winter chill, vegetarian style.  Here it is!  Wonderfully thick with lentils, peppers and tomatoes simmered with chili seasonings.  This recipe is an adaptation of one of my favorite Cuisine at Home recipes.  I like to make a double batch of this on a Sunday afternoon and reap the benefits during the hectic work week.  With all of the luscious sides and garnishes to go with it this chili becomes quite a personality.

4 cups of dry brown lentils, rinsed

6 cups of water

6 cups of V-8 or tomato juice

2 (28-oz) cans of tomato dice with puree

1 6 oz can of tomato Paste

2 jalapenos, minced without seeds

1 large onion, diced

2 large red peppers, diced

2 green peppers, diced

3 cloves of garlic, minced

3 Tbsp of chili Powder

1 Tbsp each of cumin and coriander

2 TBSP brown sugar

2 Tbsp unsweetened cocoa or 1/4 cup of chocolate chips

Juice of 2 limes

Serve with sour cream, shredded cheddar, & tortilla chips

rice and corn bread

All ingredients ready. . . .

Toast cumin seeds for flavor

Saute of peppers and onions with toasted cumin oil

Add the spices, garlic, tomato paste and cocoa for warmth.  Place four cups of rinsed lentils in.
Then add your liquids, and simmer away, for anywhere from 60 minutes up to two hours.  You want your lentils to have a little bite left to them, but not be chewy.  Once you reach your desired texture, add your salt, chocolate chips, lime juice.  Taste and adjust your seasonings.

The finished Chili. . . wonderful!

A few notes of interest:

• Grocery store lentils, brown, work wonderful in this recipe.  Their tougher skins will withstand the long steady simmer
• Lentils are a great source of iron, especially when married with foods rich in vitamin C such as tomatoes and peppers
• The dietary fiber of lentils is sixteen grams per cup, excellent!  Calorie wise they weigh in at 230 calories per cup with twenty five percent of a day's protein intake for an average adult.
• It's a good idea to salt when lentils are just about done to prevent toughening up their skins

Direction Summary:

• Sweat vegetables in three tablespoons of olive oil for five minutes.  
• Stir in spices, tomato paste and garlic for one minute
• Add water, juice, tomatoes and lentils bring to a boil.  Turn heat down, and simmer partially covered for sixty minutes up to two hours or more.
• Seasoning check;  Add lime juice, salt and chocolate chips.
• Recheck seasonings and keep warm

Serving Suggestions:

• Traditionally, serve with rice, sour cream, shredded cheddar, scallions and corn bread
• Warm flour tortillas up and fill with the chili and roll up.  Top with shredded cheese and sour cream and bake at 350 till hot and melty.
• Make a sloppy joe.  Let it cook down a little further, and spoon onto soft sandwich rolls.  Serve with Roasted Potatoes.  Or pop open a bag of Alexis Sweet Potato Fries.