So, I guess it’s pretty obvious we like chilis and curries around here. I was especially intrigued that this recipe uses lentils as a base. I’d never seen that before! I’ve had my mind on lentils ever since reading Prem Rock’s recipe. We’re still working on gathering all the ingredients for that…
The best thing about lentils is that they’re loaded with fiber. Fiber is important, son! As an added bonus, lentils are considered a super food.
Pair it with some cornbread muffins for an extra special treat.
This recipe came from the Forks Over Knives Cookbook, which I’ve been using a lot lately. A review of the book is soon to come! Anyway, this cookbook avoids processed oils of any kind, so there’s absolutely no frying of the sacred mirepoix combination. Instead, we’re instructed to soften the veggies in a little bit of water. Then you add the spices and allow it to mingle for a minute. I wasn’t sure how this would turn out, as I’m accustomed to blooming the spices over the direct heat. But in the end, it worked just fine!
Our favorite thing though, was having enough leftovers to take as work/school lunches the next day. BOMB.
adapted from Forks Over Knives by Del Sroufe
3 medium yellow onions, peeled and chopped
1 1/2 cups chopped celery
1 cup peeled and diced carrots
2 cloves garlic, peeled and minced
6 cups vegetable stock
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne powder
2 cups red lentils, rinsed
One 28-ounce can crushed tomatoes
One 15-ounce can kidney beans, rinsed and drained
Zest and juice of 1 lime
Salt and freshly ground pepper to taste
Place the onions, celery, carrots, garlic and 1 cup of the vegetable stock in a large pot over medium-high heat. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes. Add the chili powder, cumin, paprika, chipotle powder, and cayenne pepper and cook for an additional minute, stirring well.
Add the lentils, tomatoes, kidney beans, and remaining vegetable stock to the pot. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are soft, about 45 minutes. Add the lime zest and juice and season with salt and pepper.