Reviewed: Oct. 15, 2009

This was great. and healthy! even my meat loving husband raved about it!

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julie L.

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Reviewed: Aug. 10, 2009

This had a very good flavour and I love that I was able to use up some of my bulgar wheat.

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AarCanada

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Reviewed: Jul. 10, 2009

This is a marvelous dish. I have a little suggestion for those who are a little timid around spicy foods. Instead of adding more chili powder, (which tends to overwhelm the flavor,) I suggest dicing anaheim chili peppers. One nice large crisp one is a good starter, they are very mild and extremely flavorful, I even add them to my chicken soups etc. Enjoy, and God bless. Wolf

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WOLF

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Reviewed: May 19, 2009

I'm a novice cook. I found this recipe fairly easy to prepare, and the result was quite tastey. I did boil my lentils a little before (3-4 minutes) as advised in another review, but they seemed to soften quickly so I only did that a little.

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FrankS

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Reviewed: Feb. 17, 2009

I made this last night and loved it! In fact, I told everyone I saw today all about it. I added green peppers and cut some broth so I could add 12 oz of porter to it, which rounded out the deliciousness. Awesome chili!

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sarai

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Reviewed: Jan. 18, 2009

Excellent and very healthy. Like another reviewer said, it is even better the next day.

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SWEETBUZZY

Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA

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Reviewed: Dec. 11, 2008

This was really good. After reading the other reviews I decided to soak the lentils and the bulgar together overnight (I usually soak bulgar before I use it because it makes it more fluffy). The lentils were nice and soft when the soup was done, yummy!

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escais

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 13, 2008

Delicious, hearty and nutritious!!! Very simple recipe. Served it over white rice and the family loved it. They were actually surprised when I told them there was no meat in it. My only issue was that the lentils seemed like they should have been cooked somewhat prior to making the chili.

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Julia

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Haines City, Florida, USA

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Reviewed: Jul. 8, 2008

I really enjoyed making this recipe! Like some of the other reviewers, I prepped my lentils ahead of time by boiling them for a bit before I ever started the chili. I also had to add water to the mix since the chicken stock soaked up pretty quickly, but then, that might have just been me. I like just a tiny bit of spice and the two tablespoons was plenty. It was a really easy one to make, and nice and filling as well!

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susigecko

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Reviewed: Apr. 24, 2007

Great stuff!! Easy, healthy, and filling too!!

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Queen

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Reviewed: Nov. 7, 2006

I have made this recipe a number of times now. This recipe takes no times to make and is a much healthier alternative to the original! I add a little grated cheese and sour cream as garnish. I will make this over and over, thanks!

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Cooky McGee

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Mar. 23, 2006

This is a great week night meal. Flavorful, easy and quick. I added extra cumin and topped with grated cheese and sour cream.

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angela

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Reviewed: Jan. 13, 2004

I used tomato sauce instead of tomatoes, and it was fine. Mine didn't need extra time to cook, like other people said, but I did have to add extra water. It wasn't the best I've ever had, but it was good, and I was glad to find another use for bulgur! (If anybody knows any recipes that use bulgur, I'd appreciate hearing them)

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Allison

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Reviewed: Oct. 31, 2002

Not lentil chili, but just regular lentil soup but in chowder form. It was good though I needed to add a heck of a lot more ingrdients so it had flavor. I wouldn't make again because my lentil soup tasts much better.

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veggigoddess

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Reviewed: Oct. 12, 2002

This recipe was easy to make and very tasty (I did cut down the amount of chili powder to 1 tsp, because I don't like spicy food). However, I had to cook it for 1 full hour to get the lentils to be even slightly tender! I added the juice I had reserved from the canned tomatoes so that there would be enough liquid for the longer cooking time.

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DAC097

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Reviewed: Aug. 27, 2002

This is an excellent recipe and I highly recommend it. I like to increase the chili powder a bit to make it hotter. As a note, I have found that I need to simmer the lentils in water for 20 minutes then drain prior to making the chili otherwise they stay too firm and need much more liquid than the recipe calls for.

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