What could be better than lentil chili for a wholesome dinner on a cold Sunday night? And cooking this awesome meal in abowl can be fun too. What keeps me coming back to this recipe is the satisfaction I get from knowing that I’m making such a super healthy meal for friends and family.
I couple it with garlic bread or baked sweet potatoes as a side and I’m good to go.
All you need is:
a) 1 cup brown lentils
b) 1 cup kidney beans
c) 1 red onion chopped
d) 1 red pepper diced
e) 1 carrot diced
f) 1 jalapeno pepper chopped
g) 1 can diced tomatoes
h) 3 cloves garlic fine chopped
i) 1 teaspoon ginger fine chopped
j) 1 teaspoon cumin seeds
k) 1 teaspoon dried oregano
l) 2 cups vegetable broth
m) ½ teaspoon cayenne powder
n) black pepper
o) ½ cup chopped cilantro
Wash and soak lentils and beans for about an hour. Meanwhile chop onions, red pepper, carrot, jalapeno, garlic and ginger.
In a pot heat a tablespoon olive oil and add cumin seeds, ginger, garlic, onions and tomatoes. Stir for a bit and add lentils and kidney beans. Next add chopped carrot, red pepper and jalapeno. Add broth and bring it to a boil. Then simmer and cook for about 30 minutes. Add oregano, cayenne pepper and black pepper. Pour into a bowl and sprinkle chopped cilantro on top. Serve warm in a bowl with a side of your choice.
*Image courtesy Flickr creative commons.