Ingredients
- 1 medium-size onion diced
- 1 red bell pepper seeded and diced
- 1 jalapeno seeded and chopped - watch out for those seeds!
- 2-3 ribs celery
- 1-2 cups carrots chopped (just depends on how much you like carrots!)
- 4 cloves garlic minced
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 tablespoon cayenne pepper
- 2 teaspoons oregano
- 1 teaspoon dried thyme
- 1 teaspoon dry mustard
- 2 1/2 (1 small bag) dried brown lentils rinsed and picked over
- 2 cartons chicken broth
- 3 tablespoons olive oil
- salt to taste
Directions
- Combine all ingredient - except olive oil and salt - in a slow cooker
- Cover and cook on LOW 7-8 hours
- Before serving add olive oil and salt to taste
Serving and Leftover Recommendations
- This stuff tastes great served over brown rice
- You also might want to try serving it up with sour cream, chopped green onion and fresh tomatoes
- Next time I think we're going to add chick peas
- We're planning on using the leftovers tomorrow night in some vegetarian quesadillas or burritos with some cheese, black beans and maybe chopped broccoli
2 comments:
That looks most excellent. I'll have to try it sometime next week!
Just and update - I did turn this into vegetarian quesadillas...yummmm
To make the quesadillas in a large skillet heat a couple of large spoonfuls of the lentil chili, a can of black beans, drained, rinsed and partially smashed, chopped broccoli, green chilies chopped, frozen corn, salsa and a dash of cayenne - heat through
Spray a clean skillet with cooking spray and begin heating a whole wheat tortilla - when tortilla is warm, put a large spoonful of the vegetarian filling in tortilla - sprinkle with cheese and fold in half - heat each side until cheese is melted and tortilla is slightly browned
This is a keeper!
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