Saturday, January 21, 2012

Lentil Chili Review

After note:  Even better the next day (yummo!) time I will make it the day before we plan to eat it.

I can't remember where I got this recipe, so if you read this, and it happens to be yours, let me know. I always want to give credit where credit is due. It is not my recipe though.

We didn't care for it at first. Then, I added my magic touch and we both (DH and I) really liked it. I is a little spicy, so I ate mine with a dollop of sour cream on top and a cold, crispy, green salad. The salad paired with the soup was really refreshing.  After tomorrow, I'm going to freeze the rest of the soup into 1 cup servings for an easy lunch or on the fly supper.  My touches are are in purple.  With my touches, I give this 4 spoons.

Lentil Chili

2 teaspoons olive oil (I only used 1 tsp - next time I will leave it out altogether)
1 cup chopped onion (1 medium) (our onions are always strong so I used 2/3 c- 3/4 c onion)
1 cup diced carrots
3 garlic cloves, minced
5 teaspoons chili powder
4 teaspoons ground cumin
1 teaspoon dried oregano
4 cups vegetable broth or reduced-sodium chicken broth (I actually used about 7 c-see my notes below)
3/4 cup brown lentils, sorted and rinsed
2 cans (10 ounces each)diced tomatoes with green chilies (I used mild)
2 cans (15 or 19 ounces each) dark red kidney beans (I drained and rinsed them)
Freshly ground pepper to taste (I left this out altogether)

1. Heat the oil in a dutch oven over medium heat. (I only used 1 tsp oil and some water to "sweat saute" my veggies.Next time I will leave the oil out altogether) Add the onions and carrots Cook, stirring often, until vegetables are softened, 3 to 5 minutes. Add the garlic, chili powder, cumin and oregano. Cook, stirring, until fragrant, about a minute. Add the broth and lentils. (I only added the 4 c broth the recipe called for at this point. I added the other 3 c after the soup was cooked.  Next time I will add all 7 c at this point) Bring to a simmer. Reduce the heat to medium low, cover and simmer for 25 minutes.

2. Add the tomatoes, beans, and pepper (If using-I didn't). Return to a simmer. Cook, covered, over medium low heat until lentils are tender, 15 to 20 minutes  or longer. One serving is 1 cup. Left-overs will keep, covered, in the refrigerator for up to 2 days.

When the soup was done (I call it soup because it really was nowhere close to what I know as a chili), I added the last 3 c of broth (for a total of 7), a sprinkle of chili powder, and a few sprinkles of Tony Chachere's (one of my favorite seasonings).  Then I let it simmer a bit longer. To give it some consistency, I removed a blender full of the soup ( heavy on the chunky items in the soup- about 2/3 full of the chunky and 1/3 more of the liquid) and let it cool in the blender while I took my potato masher and mashed some of the remaining soup in the pot.  Then I  blended  the soup in the blender till smooth before pouring it back into the soup pot.  Then I stirred it all  together and turned the heat to low. this gave it a great consistency.

199 calories, 12 g protein, 36 g carbohydrates, 12 g fiber, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 691 mg sodium


Anonymous said...

left a post with lots of comments and it got erased.basically, I am anxious to taste some of your veg. recipes-do not know about dad,though. see you soon love from me

Shannon said...

Mom, there will be non vegetarian recipes available too, so Dad will be fine....tricia is more of an expert at this thing than I am.