Triple lentil chili

March 31, 2015 at 8:32 am Leave a comment

Operation fill-the-freezer continues! This chili is lighter tasting than most, which feels just right now that we are into spring. I used a combination of red, green and French lentils, but any one of them would work fine. Double the recipe for freezing.

Also, since the strength of spices varies, I recommend adding half of what’s below and then going up from there.

Triple lentil chili
Serves 4-6

2 tablespoons olive oil
1 large onion, diced
2-3 ribs celery, chopped
1-2 carrots, grated
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/2 cup red lentils
1/2 cup green lentils
1/2 cup French lentils
2 large cans diced tomatoes
1 each red and green pepper, diced

Choose a big pot! Sauté onion, carrot and celery in oil until onion is translucent and softened. Add spices, lentils and tomatoes and cook over medium heat for 20-30 minutes, stirring often, until lentils are soft. Stir in peppers and cook for another 5-10 minutes. Garnish with avocado and cilantro. Great paired with a couple of slices of multigrain toast.


Entry filed under: Cooking, Gluten Free, Recipes, Vegan.

The Evening Chorus by Helen Humphreys Garden bouquet #1

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Flickr Photos

%d bloggers like this: