Spicy Lentil Chili
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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.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 226 | 6 | 3 | 12 | 12 | 922 | 34 | 4 |
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.
This recipe is FANTASTIC. I skipped the butter and the cornstarch which brings the points down some.
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.