LENTIL CHILI (Thank you Anita B. from Eldersburg)
6 servings - points 4 each
2 Quarts of water (no stock)
1/2 lb dark lentils ( not the red ones, they turn mushy)
½ onion chopped into ½ inch pieces
3-4 cloves garlic chopped
1 14oz can diced tomatoes, undrained (I add 5-6 chopped oil pack sun-dried tomatoes)
½ cup olive oil
1 tablespoons of fresh chopped oregano( or 1 tbls dried)
1 tablespoon of cumin
1 tablespoon of red wine vinegar
1 tsp salt
3-4 chopped fresh jalapenos ( 3 is really spicy)
Sort & wash lentils
Pour lentils, onion and garlic into water in a medium soup pot. Add jalapenos.
Simmer 1 ½ hours, stirring occasionally to prevent scorching
Add tomatoes, olive oil and salt
Simmer 1 ½ hours
Add vinegar, oregano and cumin
Simmer 1 hour
Add more salt, vinegar or seasonings to adjust
Better after it sits
Subscribe to:
Post Comments (Atom)
Can you ask her if we can just throw everything into a crockpot in the morning and come home to yummy chili in the evening?
ReplyDeleteI will ask her on Tuesday. May be if she reads the blog and sees the comment she will answer directly to you. I personally don't see why you couldn't make it in the crock pot, I would just use may be half the water. Cannot hurt.
ReplyDelete