Lentil Chili with Cumin and Green Onions
40 min – serves 3
2 teaspoons olive oil
½ chopped large onion
2 garlic cloves, minced
2 tablespoons chili powder
2 tablespoons ground cumin
½ teaspoon red pepper flakes
¾ cup tomato purée
1 cup dried brown or green lentils, rinsed
4 cups water
1 bunch chopped green onions
1. Heat oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add garlic and sauté 30 seconds. Add chili powder, ground cumin and pepper flakes. Stir 30 seconds.
2. Add tomato purée, lentils and 4 cups water. Increase heat and bring to boil, skimming off any foam from surface. Reduce heat to medium and simmer until lentils are tender, adding more water by ¼ cupfuls as needed if dry, about 30 minutes. I have found this takes longer when using green lentils.
3. Stir in green onions. Season to taste with salt and pepper. Can be made 2 days ahead.
adapted from the lake austin spa resort recipe in bon appétit magazine (i have clearly never been to a resort)
2 teaspoons olive oil
½ chopped large onion
2 garlic cloves, minced
2 tablespoons chili powder
2 tablespoons ground cumin
½ teaspoon red pepper flakes
¾ cup tomato purée
1 cup dried brown or green lentils, rinsed
4 cups water
1 bunch chopped green onions
1. Heat oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add garlic and sauté 30 seconds. Add chili powder, ground cumin and pepper flakes. Stir 30 seconds.
2. Add tomato purée, lentils and 4 cups water. Increase heat and bring to boil, skimming off any foam from surface. Reduce heat to medium and simmer until lentils are tender, adding more water by ¼ cupfuls as needed if dry, about 30 minutes. I have found this takes longer when using green lentils.
3. Stir in green onions. Season to taste with salt and pepper. Can be made 2 days ahead.
adapted from the lake austin spa resort recipe in bon appétit magazine (i have clearly never been to a resort)
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