Recipe by Jenny Sanders
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.
- 4 cups lentils, rinsed and picked over
- 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 See How It's Made
- Combine lentils and 7 cups of water in a Dutch oven.
- Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
- Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
- 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.
- Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
- Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
- Add the vinegar and sprinkle with a little chopped cilantro if desired.