Julia’s Greek Lentil Chili
Ingredients
| Ingredient | Quantity |
|---|---|
| Brown lentils | 4 cups dried, 16 ounces, 6 tablespoons, 10 teaspoons, 1 medium, 1 large, 40 ounce can, rinsed, drained, 2 tablespoons, 1 tablespoon, 1 teaspoon, 1 teaspoon, 1/2 teaspoon, 2 teaspoons, 3/4 teaspoon, 2 tablespoons, 2 tablespoons, 2 tablespoons, 1/4 teaspoon, 2 cartons 32 ounce each, as needed, for garnish, to accompany |
| canned stewed tomatoes | |
| tomato paste | |
| minced garlic | |
| yellow onion | |
| green bell pepper | |
| dark red kidney beans | |
| olive oil | |
| cumin | |
| smoked paprika | |
| dried thyme | |
| dried rosemary | |
| salt | |
| black pepper | |
| balsamic vinegar | |
| red wine vinegar | |
| white sugar | |
| crushed red pepper flakes | |
| vegetable stock | |
| water | |
| sour cream | |
| tortilla chips |
Directions
In a medium pot with lid, cook lentils in 6 cups of water and 1 tsp salt on simmer for about 30 minutes with lid 1/2 on. Take off heat and drain when tender. In another large sauce pot, add olive oil and all spices along with finely chopped onion and green pepper. Fry on medium for about 5 minutes until translucent and fragrant. Can add a splash of water if it begins to get dry. Add in stewed tomatoes, kidney beans, garlic, tomato paste, lentils, and both cartons of vegetable broth. Bring up to boil, cook 5 minutes, stirring often. Lower heat to medium/low and add lentils and sugar. Cook for 2 hours with lid off, check frequently, stir. Add water if needed according to taste and desired thickness. Add vinegar during last 5 minutes of heating. Serve piping hot with a dollop of sour cream and a drizzle of olive oil if desired. Make sure to have tortilla chips on the side as well. Enjoy!