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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This was adapted from the Feb. 2008 issue of Bon Appetit. The original version was okay, but I added a few things here and there (honey, extra tomato puree). Follow the directions as stated, but when the chili thickens, add more spices to taste. Ingredients:
2 teaspoons olive oil |
1/2 cup chopped onions |
2-3 cloves garlic |
2 tablespoons chili powder (such as gebhardt) |
1 tablespoon ground cumin |
2 teaspoons dried oregano |
4 cups water |
1/2 cup tomato puree |
1 cup lentils |
1 cup tomato puree (or as needed) |
1 tablespoon honey (less if desired) |
salt & pepper to taste |
Directions:
1. In a large pot, heat the olive oil over medium. Add onions and cook for 2 minutes. Add garlic and sauté for another minte. Add chili powder, cumin and oregano. Cook for 30 seconds. Add water, tomato puree and lentils. Bring to a boil. Reduce heat to medium and simmer until mixture is thick (about 30 minutes). If desired, stir in extra tomato puree and honey for sweetness. Add salt and pepper to taste
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