Lentil Chili

Today's Meatless Monday Meal...Lentil Chili!

I use Lentil's quite a lot on meatless Monday's mainly because they are hearty (probably because of their fiber content), healthy, and have a good amount of protein for those bones and muscles.  Plus, they really take on the flavor of anything that you put them with.  I will admit my kids are not super fans of lentils, but it is my goal to convert them.  Our pediatrician tells them they need to try a new food at least 17 times before developing a taste for it.  I think it might take my kids more, but they will keep seeing them so they need to learn to like them.

Recipe is as follows.  It's easy and takes about 30 minutes or less to prepare, and about 30 minutes to cook

Lentil Chili

2 TBL EVOO
1 yellow onion chopped
2 Cloves garlic
6 Carrots (1/2 in dice)
6 ribs Celery (1/4 in dice)
1-3 Jalapeno peppers (diced) - this depends on how hot you like it.  You can use whatever chili's you like
3 Cups Fresh Corn Kernals (about 4 ears)
2 TBL Chili Powder
2 TBL Ground Cumin
2 tsp Salt
1 tsp Cayenne Pepper
1 28oz can Crushed Tomatoes in their juice
2 cups Lentils (you can use the whole 1lb bag if you like, but I found that it makes the chili really thick and you need to add more water if you do this)
2 Cups + maybe a 1/2 a cup more of water.  Eyeball it here.

In a large, pot, heat the oil over medium-high heat.

Add the onions, garlic, carrots, celery, and jalapeno peppers, and cook stirring until soft about 3 minutes.

Add the corn (you can use canned if fresh is not available) to the rest of the veggies and cook for about 6 minutes more. You want the corn to have a nice brown to it.

Add the chili powder, cumin, salt, and cayenne, and stir for about 30 sec.

Add the tomatoes and stir well.  Add Lentils, and water stir and bring to a boil.  Reduce heat to simmer for approx. 20 minutes.

Serve alone or over Brown Rice.

Please forgive my crude pictures.  My only camera is my iphone right now.

Saute Veggies

Lentil Chili