Monday, 1 March 2010

Lentil Chile

Great vegetarian chile for when you want chile fast - lentils are such quick cookers, compared to most other beans. Although like most legume dishes, it's better the next day. Serve it over steamed rice or toast for a sloppy joe type meal. A little grated cheese melted on top is always nice.

8 servings
45 minutes prep time

Lentil Chile
4 cups green or brown lentils
7 cups water
1 tablespoon mild vegetable oil
2 large onions, chopped
3 or 4 cloves garlic, minced
2 teaspoons salt
2 teaspoons cumin
1 teaspoon fresh ground pepper
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar
1 825 ml (28 oz) tin diced tomatoes
1 156 ml (5 oz) tin tomato paste

Rinse and pick over the lentils, and put them in a large pot with the water. Bring to a boil and simmer for about 30 minutes, until they are tender and most of the water is absorbed.

Meanwhile, peel and chop the onions. Peel and mince the garlic. Measure out the seasonings into a small bowl, grinding the cumin and pepper first.

When the lentils are almost tender, heat the oil in a large skillet and sauté the onion until soft and slightly browned. Add the garlic and the seasoning mixture, and sauté for a couple minutes more.

When the water is mostly absorbed in the lentils, add the diced tomatoes and tomato paste. Simmer for another 15 minutes or so to amalgamate.

Reheats well and could be frozen.

Last year at this time I made Mushroom-Barley Soup and Vegetarian Cabbage Rolls with Cheese, Wild Rice & Mushroom Sauce.

1 comment:

Joanne said...

I like chili, but honestly the vegetarian versions are more comforting to me than the meat-filled ones. This looks delicious!