LENTIL CHILI
Meatless lentil bean stew with basic fixings and delightful flavors. It's healthy, filling, and makes one simple weeknight feast.
"Meatless?" That was hubbys response when I said we're having lentil bean stew however after couple of nibbles I prevailed upon him.
I had my questions excessively when I initially made this bean stew as I'm generally somewhat doubtful of dishes that are changed to an extraordinary to make them "more beneficial." Like substituting chocolate with something that looks like chocolate yet fixings are a long way from chocolate? Not a fan. I mean don't misunderstand me, I'm about clean eating however changing a formula to a point to make it so solid that half of the fixings are man made and not in any case genuine? Not a fan.
Meatless Monday never tasted so great! Generous and thick lentil bean stew a lot more beneficial than your conventional stew however tastes precisely like your most loved bowl of ground hamburger stew!
So when the possibility of lentil bean stew came about it sounded delish and terrifying. I wasn't generally substituting anything with man made however taking something out that was kinda of THE principle fixing. Bean stew without the meat? By what method would that be able to be? Stew has this unmistakable thick taste and surface and to probably duplicate that with lentils, I wasn't so certain yet after one chomp I overlooked what I was absent. Generous, stout, and thick that is the thing that this lentil bean stew is about.
Meatless Monday never tasted so great! Healthy and thick lentil bean stew a lot more advantageous than your customary bean stew yet tastes precisely like your most loved bowl of ground hamburger bean stew!
INGREDIENTS :
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 1 large red bell pepper, chopped
- 5 cloves garlic, minced
- 4 tsp. chili powder
- 1 (16 oz.) bag of brown lentils
- 2 (14.5 oz.) cans no-salt diced tomatoes
- 1 bay leaf
- 2 (32 oz.) cartons vegetable stock or chicken stock
- 1/3 cup fresh chopped cilantro
- sea salt and fresh ground black pepper
INSTRUCTIONS :
- In a large heavy duty dutch oven, heat olive oil over medium heat. Add onions and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.
- Stir in garlic and chili powder; cook for 1 minute.
- Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
- Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Taste for salt and pepper.
- Stir in cilantro and serve.
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