Lentil Chili II Recipe - Allrecipes.com
Lentil Chili II Recipe
  • READY IN ABOUT hrs

Lentil Chili II

Recipe by  

"Lentils are cooked in a flavorful chili along with carrots and celery."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic, and cook until tender. Mix in lentils, tomato paste, and crushed tomatoes. Pour in the water. Season chili with chili powder, cumin, paprika, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.
  2. Mix carrots and celery into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 1 hr
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 18, 2006

I made some changes to this recipe, but I loved the end result. I omitted the oil and butter. I used about 1 1/2 cups of onions and 3 minced garlic cloves. I used 1/2 lb. of lentils and 1/2 lb. of lean ground turkey, and I used diced tomatoes instead of crushed. I didn't adjust the spices at all, but it could have used a little more heat. I will make my version again. It was really yummy, and weight watchers- friendly, too.

 
Most Helpful Critical Review
Feb 22, 2006

This was okay, but it needed more flavor. My husband didn't like it at all.

 
Mar 14, 2007

amazing. I tried this recipe when I was trying some healthier alternatives for myself and now it is a regular on the houshold menu. Vegtarian and confirmed 'meat eaters' raved about it. My kids had seconds and I can serve it to my vegan friends. I put all the ingredients in a crock pot for at least 6 hours, adding a bit more cumin powder and carrots. A keeper!

 
Oct 07, 2008

I loved this recipe, but I don't like cooked carrots and my bf doesn't like celery so I substituted corn and small cubed potatos. This might sound weird, but it was really tasty and gave the chili a little more volume. It gave me a great excuse to cook my red lentils! I would also say that (being born in Texas and having a deep love of spicy things) if you want a spicy dish you REALLY have to amp up the spice. I used about triple the chili powder and cayenne pepper and red pepper and black pepper than the recipe calls for. I tasted it after initially putting in my spices and couldn't taste anything but the tomato. Still the base of the recipe was a great idea; I'll certainly be cooking it again. Note: add a good crusty, warm french bread for a real homey/happy dish!

 
Oct 17, 2006

Great recipe!! I added double the chili powder and it spiced it up to perfection. My husband loved it so much he brought it to work for some co-workers. Everybody loved it!! Taking "Beano" first is always a good idea with any kind of bean.:)

 
Jun 19, 2007

WOW!!!!!! Such incredible taste! I have never left a review before, but I just had to this time. This is a very tasty dish, I poured it over white rice, and it was excellent in every way and I'm not a lentils person!

 
Oct 09, 2006

This was very good. My husband and i loved it. We ate it with tortilla chips and cheddar cheese over the top. YUM

 
Nov 12, 2008

Yummy! I gave it four stars because like other reviews said, I did need to add spices and I also used the whole can of crushed tomatoes. I also added red and green bell peppers and a small can of corn (kept the carrots but skipped the celery) and I think the corn made it extra good. We ate it with the vegan agave corn muffin recipe on this site and it was an awesome dinner!

 

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Nutrition

  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 32.6 g
  • 11%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 10.7 g
  • 43%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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