Reviewed: Nov. 17, 2009

Very good! I double the spices because I like things spicy. I may have cooked it too long, the lentils ended up mushy and broke down to almost moosh. Again, my fault. Aside from the texture it was very good. Even my husband liked it!

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Amgock

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Reviewed: Nov. 8, 2009

I did not enjoy this very much. I took into account all the suggestions others left and added more spices. It still lacked taste. Some seemed to enjoy this so it probably is just a matter of what you enjoy!

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suzanne

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Reviewed: Nov. 7, 2009

I omitted the oil and butter and added all the ingredients except celery and carrot at the beginning. The chili is very tasty and freezes well, but I did have to cook it about 20 more minutes that called for.

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Gielreta

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Reviewed: Nov. 3, 2009

I am moving my family to a more Mediterranean diet and this really fit the ticket! My changes were: I added 1 cup of red beans to give it a more traditional 'chili' appearance. I also threw in maybe 2 cups of ground turkey that i had in the freezer. This was easy to spice up and make delish. My husband LOVES it.

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genea

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 15, 2009

A new cold weather staple in our house! I'm always looking for new ways to use lentils, and this chili is hearty and flavorful.

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Miss Whimsie

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Reviewed: Jun. 30, 2009

Needed some additional "kick", so I added some extra chili powder and some cayenne papper. Other than that...easy to make and tasty. I like lentils thanks to this recipe.

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WVAcct09

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Reviewed: May 18, 2009

I'm really not a super spicy person, but I could not for the life of me taste the spices in this chili! It was *very* bland and watery after my initial taste test. I threw in a TON more seasonings (and I mean a ton) of random whatever I thought would go good in a chili, plus added some chicken broth and I *finally* got some flavor into that thing! I only added 1 1/2 quart of water and figured it'd be fine, too.

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Faeli H

Cooking Level: Intermediate

Home Town: Angeles City, Pampanga, Philippines

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Reviewed: May 5, 2009

I added and changed a few things, but it was great! I did not use any oil or buter. I did use 1 pack of lentils, 1 can of tomato sauce, 2 cans of chicken broth, 1 can diced tomatoes, 1 chili seasoning packet, salt and pepper, then added onion, broccoli, mushrooms, and cut up spinach. I served with cheese on top. It never hurts to add some more veggies...the taste was still great!

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K. Morris

Cooking Level: Intermediate

Living In: Hoover, Alabama, USA

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Reviewed: Apr. 26, 2009

I made this for my family last night and EVERYONE loved it! My youngest who is 22 months and usually very picky ate everything on his plate! The only thing I changed was I just didn't add a can of tomatoes, just used tomato paste instead (thats what I had on hand). Thanks for such a wonder dish!

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Theopa

Cooking Level: Intermediate

Living In: Mckinney, Texas, USA

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Reviewed: Apr. 26, 2009

As with all the other cooks, I've had to doctor this recipe up a bit. I've doubled the chili powder and crushed tomatoes, plus added a bottle of chili sauce. Husband likes the taste, but it's too mild for my liking. It also makes a TON of chili! I should have paid attention to that before I started. We'll have food in the freezer for a while.

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RaeHedstrom

Cooking Level: Intermediate

Living In: Rosemount, Minnesota, USA

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Reviewed: Mar. 22, 2009

Seemed just like any other chili. It was ok.

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KMolstad

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Reviewed: Mar. 4, 2009

Me and my husband LOVED this soup. It is so healthy and scrummy. :)

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HR

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Reviewed: Feb. 22, 2009

This was delicious. I used dry green peas and lentils. Followed exact times and it was perfect. Will definitely fix a lot.

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Gloria

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Reviewed: Feb. 11, 2009

Very tasty!

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elo03

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Reviewed: Feb. 5, 2009

I amped up the heat with about a teaspoon each of crushed red pepper and cayenne, plus a generous dose of fresh ground black pepper. Turned out spicy but not unbearably hot. I also added about a teaspoon of ground nutmeg. Great hearty stew! The carrots could be added earlier to soften more.

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Wayde Lawler

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Dec. 15, 2008

Very tasty-I doubled the garlic though, and used a bit of dried red Indonesian peppers (very spicy though, you may not want too)

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Dani

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Utrecht, Utrecht, Netherlands

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Reviewed: Dec. 8, 2008

good concept, but way too bland. I made it as is, then I added a packet of chili seasoning, tripled all the seasonings and the liquid was too bland. Won't make it again - we actually threw away the leftovers.

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ANNA074

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Reviewed: Dec. 5, 2008

Very simple, very good I put all raw ingredients in a slow cooker and cooked all day while at work. Good wholesome meal

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alicia

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Reviewed: Nov. 24, 2008

Four cups of onion sounded over the top, so I stopped at three cups. After reading the reviews I added more chili powder. I tasted and then added more cumin. I tasted again and added chipotle pepper. I tasted yet again and added smoked paprika. Finally, I added some Penzey's chicken base and it was what I was looking for. My daughter and her friend ate this up, covered in an Italian cheese mix. Four stars as written, but as adjusted for our tastes, a five star winner. Thanks for a heatlthy, inexpensive recipe!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 14, 2008

This is one of my favorite recipes. The only changes I make are omitting the butter and cutting down on the garlic (I love garlic, but an entire bulb is a bit too much). This is excellent when served with cheddar cheese on top.

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Holly Kate

Living In: Gainesville, Florida, USA

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Lentil Chili II

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