Monday, August 24, 2015

Lentil Chili

1 t olive oil
1 yellow onion
3 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 15-oz can Italian tomato sauce with no salt added
1 cup dry red lentils
1 t cumin
1 t chili powder
2 t sea salt
2 1/2 cups water
Chopped parsley for garnish

1. Melt oil in large stockpot over medium heat. Add the onion, carrots, celery and bell pepper and sauté until tender, about 10 minutes.

2. Add the garlic and sauté just until fragrant, about 1 minute. Add the tomatoes, lentils, cumin, chili powder, salt, and water and bring to a boil. Lower the heat, cover, and let the chili simmer until the lentils are tender, about 30 minutes. Garnish with parsley

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