Friday, April 30, 2010

Lentil Chili

3 cups soaked and low heated brown lentils
2 TB olive oil
1 diced onion
2 garlic cloves, pressed
2 stalks diced celery
1/2 cup diced carrots
1 diced zucchini
1 (6 oz) can tomato paste
1 (14 oz) can tomato sauce
3 fresh tomatoes, diced
1/2 - 1 cup water (to make desired thickness)
3 TB nutritional yeast
1-2 TB chili powder
1 TB paprika
1/2 tsp. smoked paprika, optional
1/2 tsp chipolte powder, optional
1/2 - 1 TB cumin
1 TB honey
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp basil
sea salt to taste

Prepare lentils and set aside. In a large pan saute garlic, onions, celery, carrots, zucchini. Add tomato paste, tomato sauce and fresh tomatoes and seasonings. Add desired amount of water. Stir until well combined and fairly hot. Stir in lentils, take off heat and let sit to improve flavor.

No comments:

Post a Comment