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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Reviewed: 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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SKS

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

This is a great lentil recipie. I don't care a whole lot for lentils, but I eat them anyway because of their nutritional benefits. I made 1/2 a batch and still had left overs.

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r.rogers

Cooking Level: Beginning

Home Town: Olympia, Washington, USA

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Reviewed: Nov. 1, 2008

This is, without a doubt, some of the BEST chili ever! I've made this for our family, as well as two potlucks. There wasn't a drop left at the potlucks! Kids and adults both were eating it up and getting seconds. (I like to spice it up a bit more, but when I am cooking for a crowd I keep it right as the recipe and put a bottle of chipotle tabasco next to the the pot.) I've had several people who tell me that they "don't like lentils" try this and love it. I've given the recipe out many times! This is a regular now in our home!

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KIMINCLEVELAND

Cooking Level: Expert

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Reviewed: Oct. 22, 2008

I followed recipe exactly and was so surprised...with that much onion and garlic it had a delicate taste. I added some cayenne pepper. Next time I will add more spices and more veggies, but this is a great base. thanks

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smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Oct. 22, 2008

Easy to make and a great way to use lentils. Very inexpensive meal! However, it needed some salt and pepper added. Also - I added some ground turkey - it was delicious, healthy and made great left overs. I'll definately make this again.

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Rachelle Webster

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 20, 2008

I love this recipe, Everyone in my family loves this recipe. I only gave this 4 stars because of the lack of spice. I have made this a few times the first time I made per the recipe. I only made that mistake once. All the other times I have made this I have used 3-4 Table spoons of Tastefully Simple Wahoo Chili seasoning and blend! It turns out great and everyone wants seconds. FYI this chili freezes great and even tastes better the second time around!

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dawn618

Home Town: Baltimore, Maryland, USA

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Reviewed: Oct. 7, 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!

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dmeadville

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Sep. 25, 2008

Liked this alot, but it is only a side dish for us.

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DECAR48

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Reviewed: Aug. 23, 2008

I gave this a four since it came out WAY too bland without extra spices - I also added in Tomato Sauce and some barbecue sauce as well and let it cook about 45 minutes longer so all ingredients could blend together. It makes A lot - great to freeze or for a crowd

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Dania

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: New York, New York, USA

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Reviewed: Jul. 30, 2008

add green bell pepper, kidney beans, hell of a lot more spice

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Jun. 20, 2008

Very tasty chili! I made it with cayenne pepper instead ( did not have chili powder ) and added tomato bouillion with chicken flavor. This was a flavorful chili! Do not skimp on the garlic!!! I will certainly make this again!

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parabailar

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Reviewed: Jun. 18, 2008

Very tasty. I never had lentils before this recipe. I goofed when making it, however, and used the big (29 oz) cans of tomato sauce and crushed tomato because my sister wouldn't shut up and I couldn't concentrate. Anyhow, I am glad to have the extra tomato because it is still pretty thick (no liquid residue in a bowl of it). I did add more seasonings (packet of chili seasoning) to temper the tomato. Overall this recipe is very good - my mom and husband both love it. Also I used one of the other reviewers' tips and ate it with tortilla chips and MMMmmm good!

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BAKINGADDICT

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Reviewed: May 25, 2008

Followed the recipe except subbed half the water for red wine, and left out the butter. Also added the carrots and celery when I added the water. Really good!

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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

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Reviewed: May 22, 2008

I've never really liked chili but I was looking for something to make to use up some celery and lentils. This was it. Changes I made: I halfed the recipe. Started with garlic, onions, olive oil, and 1 pkg Yves veggie ground round (original). Cooked them up and added some soy sauce and all of the seasonings in the recipe. Then I added 1 cup of lentils, an entire can of tomato paste, and 14 oz of diced tomatoes (because it needed the extra liquid for the ground round), and then the water (4 cups). Then I followed the rest of the recipe basically. Turned out really surprisingly well. I ate a lot upon first tasting.

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: May 4, 2008

Wow, thought I'd made up an original recipe until I did a search! I used spiced chili powder (which has oregano, garlic, cumin and mild chili powder), California chili powder (mild and sweet), threw in a whole jalapeno and some pepper flakes, and two (small) cans of tomato sauce instead of the paste. It was so thick and had such great flavor and texture. The hubby loved it, and we have been snacking on it since dinner last night. I would have thrown in another jalapeno (or two!), but the hubby can't take a lot of spice. He thought it was perfect with the one. This is the first time I've cooked with raw lentils and I could not believe how easy it was and how good it turned out!

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karetha

Cooking Level: Intermediate

Living In: Montrose, Colorado, USA

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Reviewed: Jan. 31, 2008

I think I would call this more of a stew than a chili. Following other reviewers' suggestions, I halved the recipe other than the tomatoes. It was just a touch sour for my taste; I would probably follow it more strictly next time, but add more chili powder so that it tastes like chili. My husband loved it the way I did it, though.

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Cheryl

Cooking Level: Intermediate

Living In: Pullman, Washington, USA

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Reviewed: Oct. 29, 2007

This recipe was a great to work off of. we love tomatoes, so I halved the recipe except for the tomatoes and paste. I think that next time I will add even more tomatoes and carrots. i also used diced as opposed to crushed tomatoes. I might even think about adding other vegetables.

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Cynthia

Cooking Level: Beginning

Living In: Wheeling, West Virginia, USA

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Reviewed: Aug. 6, 2007

You definitely need a large pot! I started out doing what the recipe called for, but then I tasted it half way through and it was bland so I added more spice. I also added mushrooms with the veggies. This batch made enough for a couple days and two tubs to freeze for the future.

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B knows best

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Lentil Chili II

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