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Posted By archives On March 29, 2010 @ 10:35 am In Beans and Legumes,Soups and Stews | No Comments
Recipe By: adapted from Still Life with Menu, Mollie Katzen
Serving Size: 8
4 cups dried lentils
6 cups water (can substitute tomato juice for 2 c water — to 7)
1 16 oz can tomatoes — chopped
(or 3 to 4 fresh tomatoes, chopped)
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried thyme — (or 2 tsp fresh)
10 cloves garlic — (to 12)
(it mellows considerably)
2 medium onions — finely chopped
1 teaspoon salt or to taste
freshly ground black pepper
4 tablespoons tomato paste — up to 6
1 tablespoon red wine or balsamic vinegar — up to 2
crushed red pepper to taste
minced fresh parsley or cilantro for top — (optional)
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!
Posted by Karen C. Greenlee to Veg-Recipes
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URL to article: http://fatfreevegan.com/blog/2010/03/29/lentil-chili/
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