“Can I buy a vowel…i…there are two i’s _ _i_ i”!!

Lentil chili2

 

 

LENTILS!!!! These lovely legumes have numerous health properties that make them an essential if you are set on eating healthier. That being said, I decided I wanted chili one day but I wanted to make a healthier version. I just so happen to have some organic lentils from the store. I stared at them for about 3 minutes straight while standing in my kitchen, I was captivated and then EUREKA, I thought Chili it is!! I wanted to do a little bit of a twist on a classic chili seasoning, so I added a delicious Garam Masala seasoning I have. The protein that I choose to use was ground chicken, but I think ground turkey would be good as well. So this could be a bit of process to get going because lentils require soaking for an extended amount time, but there is a alternative technique where you would just bring the lentils to a boil and then lower the heat. Anyhow I had fun making this for lunch and may upload the video at a later date! Stay tuned….

Song Playing While Cooking: Kaytranda – Hip Hop Is Dead Instrumental (ridiculous!!)

Song Playing While Eating: The Aston Shuffle – Can’t Stop Now

DIRECTIONS

  • 1 tablespoon extra olive oil
  • 3 cups chopped onion
  • 2-3 cups low-sodium chicken broth
  • 1 bulb garlic cloves, chopped
  • 1 (16 ounce) package dry lentils
  • 1/2 (3 ounce) can tomato paste
  • 4 tomatoes
  • 3 anaheim chilis
  • 2 serrano chlis
  • 2 tomatillos
  • 1 quarts water
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 tablespoons garam masala
  • 1 dash paprika
  • 1 dash white pepper
  • 1 bay leaf
  • 1 cup of red onion
  • 1 cup of chopped kale
  • 1 lbs ground chicken
  • Cottage cheese
  • Sea salt to taste
  • Black pepper to taste

Heat the olive oil in a large pot over low heat. Stir in onion and garlic, and cook until tender. Mix in lentils, tomato paste, and tomato/tomatillo mix*. Pour in the water, dry seasoning and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.

On the side I cooked down the ground chicken with salt and pepper, which takes about 10-15. Once the lentils have cooked down, I add the meat to the pot and adjust seasoning if necessary.

When the lentil chili is complete, I serve it up in my favorite bowl of choice and top it with cottage cheese, kale, red onions and a few drops of Siracha if you like living on the edge!

*I blended the tomatoes, tomatillos, 1 cup of onions, Anaheim chili’s, Serrano chili’s, garlic, and chicken stock.

Categories: Lunch

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