Just a quick post at lunch time. Yesterday my friend Caroline sent me a great recipe for Lentil Chili. I wanted to post it for ya’ll – anyone who likes lentils, etc. I think will love this soup. 🙂 Here it is:
Very Veggie Lentil Chili
25 minutes prep time/Serves 4
4 c low-sodium vegetable broth
1 ½ c water
1 lb (about 2 1/3 c) brown lentils
1 (14.5 oz) can diced tomatoes, undrained
1 c chopped onion
4 cloves garlic, chopped
1 (6 oz) can tomato paste
2 Tbsp ketchup
1 Tbsp chili powder
1 ½ tsp ground cumin
½ tsp dried thyme
½ tsp salt, or to taste
½ tsp freshly ground black pepper, or to taste
2 Tbsp olive oil
1 Tbsp balsamic vinegar
Hot pepper sauce to taste, optional
Low fat shredded cheddar cheese, optional
Low fat sour cream, optional
Bring broth and water to boil in a 4 ½ quart dutch oven or soup pot. When broth comes to a boil, add lentils. Bring mixture back to boil. Reduce heat to low, cover, and simmer for 20 minutes. Partially uncover pot if mixture threatens to boil over.
Add tomatoes with their juice, onion, garlic, tomato paste, ketchup, chili powder, cumin, thyme, salt, and black pepper. Stir to mix well. Simmer, covered, stirring frequently for 15 minutes. Add a little more water or vegetable broth if all of moisture evaporates.
Remove pan from heat and stir in olive oil and vinegar. Add optional hot sauce if desired. Serve hot, topped with optional cheese and sour cream.
I love the idea of this recipe! I cannot wait to try it. Thanks Caroline!! If you all try to make this recipe before I do – please write in to the BLOG and let me know how you like it!