Lentil Chili

This is one of those recipes that I really do not mind having to test over and over again because it’s so healthy and delicious. I have had it twice this week and I’m planning on making it again this weekend :) It also makes a great dish to serve when you are having guests over because it meets nearly every dietary restriction: Dairy-free, Gluten-free, Vegetarian, and Vegan. You can always serve it with mix-ins on the side, like Greek yogurt and grated cheese, for those not following a special diet.

This recipe makes a mild chili, and I find that mild is better for a crowd, however you if you want it spicy just add an extra teaspoon of cayenne pepper, or use a spicy chili powder (I usually use mild chili powder).

You can make this in the slow-cooker or on the stove top. You just need to cook it long enough for the lentils to soften. Here are some quick cooking times: Stove top at simmer: 40 min Slow-cooker on high: 3.5 hours Slow-cooker on low: 6-8 hours

Makes: 6 servings

Preparation time: 15m
Cooking time: 15m
Total time: 55m

Ingredients:

  • 4 cups vegetable stock
  • 1 cup dried green lentils
  • 1 cup dried red lentils
  • 1 can garbanzo beans (drained and rinsed)
  • 1 can white beans (drained and rinsed)
  • 2 14.5oz cans diced tomatoes
  • 2 cups frozen spinach
  • 1 cup diced carrots (about 1 large carrot)
  • 1 cup diced zucchini (about 1 large zucchini)
  • 1 shallot (diced)
  • 3-5 garlic cloves (minced or pressed )
  • 2 tablespoons chile powder (these range from mild-hot, get the one that suits you)
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cayenne pepper
  • 1 bay leaf
  • salt and pepper (to taste)

Equipment: Slow cooker or large saucepan (min. 5qt)

Instructions:

  1. Put the vegetable stock, lentils, beans, tomatoes, spinach, carrots, zucchini, shallot, garlic, chili powder, oregano, paprika, cayenne powder and bay leaf into the cooking vessels of your choice.
  2. Stove top: bring the chili to a boil then reduce heat and simmer until the lentils are soft (about 30-40minutes).
  3. Slow-cooker: high for at least 3.5 hours, or low for 6-8 hours.
  4. Cook until the lentils are soft.
  5. Taste then add salt and pepper as needed.
  6. Divide into bowls and serve hot.