Lentil Chili

Lentil Chili

Servings

3-4

Ingredients

  • garlic, 3 cloves (chopped)
  • white onion, 3/4 cup (diced)
  • vegetable broth, 3 cups
  • lentils of choice, 3/4 cup
  • ground black pepper, 1/2 tsp
  • crushed red pepper flakes, 1/2 tsp (or less if sensitive to spice)
  • peas, 1 cup (frozen or canned)
  • corn, 1 cup (frozen or canned)
  • tomato paste, 3/4 can
  • bay leaf, 1 (optional)
  • lime, juice of 1
  • salt, (to taste)

Directions

  1. Sauté onion and garlic in a large stock pot with oil (or dry sauté) until just beginning to get tender, about 4 minutes.
  2. Add salt and pepper to taste, chili flakes, and bay leaf, and stir to combine.
  3. Add the vegetable broth and tomato paste. Bring to a boil and then add the lentils.
  4. Reduce the heat to a simmer. Add in frozen or canned peas and corn.
  5. Cook for about 20 minutes or until the lentils are tender.
  6. Remove the chili and place it in a blender to liquefy until smooth.
  7. Note: You may need to blend in two batches depending on the size of your blender. You can also opt out of blending if you prefer a thinner and less chunky chili for a more soup-like consistency
Back to blog