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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 4 |
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Great chili. Any leftovers can be reheated. Add just a little water if chili's too thick. Note: This is a recipe I adopted in the Great 'Zaar Adopta-thon; I have made some minor adjustments to it. Be careful with the crushed red pepper flakes; they vary in heat and some can be quite hot. You may wish to add less to start with, and adjust it later. Ingredients:
4 cups lentils, rinsed and picked over |
water |
1 tablespoon olive oil |
2 large onions, chopped |
5 -6 cloves garlic, minced |
2 teaspoons salt |
2 teaspoons cumin |
1 teaspoon fresh ground pepper |
1 teaspoon paprika |
1/2 teaspoon thyme |
1/2 teaspoon crushed red pepper flakes |
2 tablespoons red wine vinegar |
1 can 28 ounces diced tomato |
1/4 cup tomato paste |
Directions:
1. Combine lentils and 7 cups of water in a Dutch oven.
2. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
3. Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
4. Heat the oil in a skillet and saute the onions until soft and translucent. Add the garlic and saute for a minute, then add the seasonings.
5. Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
6. Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
7. Add the vinegar and sprinkle with a little chopped cilantro if desired.
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