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Recipes - Lentil chili

Recipe Name

Lentil chili

Submitted by

Bonnie

Recipe Description

vegetarian chili

Quantity	1	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	30	Ready In (minutes)	50

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Ingredients
Amt.	Measure	Ingredient



3 1/4	large	Onion, chopped
10	clove	garlic, chopped
4	cups	dry lentils
1	can, 15 oz (303 x 406)	tomato sauce
1	can (28 fl oz)	tomatoes canned, diced
1/3	can (28 fl oz)	tomatoes canned, diced
1	can or bottle (12 fl oz)	beer
6	cups	stock, beef
4	cups	chickpeas (2 15 oz. cans)
3	tablespoons	chili powder
2	tablespoons	Paprika
3	tablespoons	Spices, ground cumin
1/8	teaspoon	cayenne pepper
2	tablespoons	oregano

Steps

Sequence	Step

1	This is a chili made from lentils rather than beef. The beef stock can be changed for vegetable for those wanting a truly vegetarian dish. This makes a huge pot suitable for a big party. Serve with rice or corn chips and garnish with fresh chopped onions, tomotoes, grated cheese, soured cream and ripe olives.
2	chop onions and garlic and saute in a little olive oil until translucent.
3	add spices, (not oregano)stirring without allowing to burn.
4	Added picked and washed lentils and stir into onion/garlic/spice mixture
5	add all liquid ingredients and bring to very gentle boil. Reduce heat to simmer.
6	Add chick peas after rinsing
7	cover and allow to simmer for 30 minutes. Checking every 10 minutes or so to check for liquid content. If it becomes dry, add some water.
8	Check the done-ness of the lentils by pressing between fingers. Should be soft

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