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Spicy Lentil Chili

Spicy Lentil Chili

recipe ingredients
1 cups red lentils
4 cups + 2 Tbsp water, divided
2 Tbsp butter
1/2 cup onion, diced small
1/4 cup (about 1 stalk) celery, diced small
2 Tbsp garlic, chopped
1 medium (about 1/2 lb) tomato, cored and diced medium (1 cup)
2 cups vegetable broth
1 Tbsp Tabasco Sauce
1/8 tsp turmeric
1/8 tsp cumin
1/8 tsp cayenne pepper
1 tsp sea salt
1/2 tsp black pepper
1/8 tsp chili powder
2 Tbsp corn starch
1/4 cup finely diced green bell pepper

recipe directions
Bring lentils and 2 cups water to boil on HIGH heat; turn off heat. Remove half lentils and liquid; place in food processor or blender and puree, about 1 min.

Melt butter in soup pot. Add onions and sweat(soften without browning)2 min. Add celery and garlic; sweat 5 more min. Add tomatoes; cook 5 min.

Add vegetable broth, 2 cups water and seasonings. Bring to simmer.

Add reserved whole and pureed lentils plus liquid, and cook until lentils are tender, about 15 min.

Combine cornstarch and 2 Tbsp water to make a slurry. Bring soup to boil; add slurry and stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season with salt.

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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
226 6 3 12 12 922 34 4
  • Wendy

    The spicy lentil chili rated about a 7-8 with most of my family; however, I did leave out the 1T of tabasco, and it was still quite spicy. Good served with a hearty bread and salad.

  • Heather

    This recipe is FANTASTIC. I skipped the butter and the cornstarch which brings the points down some.

  • Ashy

    It was quite good, not too spicy although it had a nice bite. I’d reccomend not boiling/pureeing the lentils until just before you’re going to use them, as they tend to dry out fast. Also, I only added one cup of water with the vegetable broth, and it was just about the right consistency.

  • Ashley

    Love this!! I added in some jalapenos for some extra bite.