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Lentil Chili II

Lentil Chili II

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
RJTABER

RJTABER

Lentils are cooked in a flavorful chili along with carrots and celery.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic, and cook until tender. Mix in lentils, tomato paste, and crushed tomatoes. Pour in the water. Season chili with chili powder, cumin, paprika, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.
  2. Mix carrots and celery into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kara
46

Kara

10/18/2006

I made some changes to this recipe, but I loved the end result. I omitted the oil and butter. I used about 1 1/2 cups of onions and 3 minced garlic cloves. I used 1/2 lb. of lentils and 1/2 lb. of lean ground turkey, and I used diced tomatoes instead of crushed. I didn't adjust the spices at all, but it could have used a little more heat. I will make my version again. It was really yummy, and weight watchers- friendly, too.

sunshine
40

sunshine

3/14/2007

amazing. I tried this recipe when I was trying some healthier alternatives for myself and now it is a regular on the houshold menu. Vegtarian and confirmed 'meat eaters' raved about it. My kids had seconds and I can serve it to my vegan friends. I put all the ingredients in a crock pot for at least 6 hours, adding a bit more cumin powder and carrots. A keeper!

dmeadville
37

dmeadville

10/7/2008

I loved this recipe, but I don't like cooked carrots and my bf doesn't like celery so I substituted corn and small cubed potatos. This might sound weird, but it was really tasty and gave the chili a little more volume. It gave me a great excuse to cook my red lentils! I would also say that (being born in Texas and having a deep love of spicy things) if you want a spicy dish you REALLY have to amp up the spice. I used about triple the chili powder and cayenne pepper and red pepper and black pepper than the recipe calls for. I tasted it after initially putting in my spices and couldn't taste anything but the tomato. Still the base of the recipe was a great idea; I'll certainly be cooking it again. Note: add a good crusty, warm french bread for a real homey/happy dish!

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