Updated on Main Course Recipes

Lentil Chili

Jump to Recipe

Lentil Chili

This lentil chili is one of our healthier recipes and has many options to make it your way. You can choose any vegetables but we recommend using local, seasonal vegetables. We love chilis and usually make a big pot to last for two to three days. We made this using sprouted lentils to add some extra protein and nutrition to our meal, but this is optional. On that note, sprouting lentils is not as complicated as it seems, see below for some easy instructions.
Print Recipe Pin Recipe
Course Main Course, Soup
Servings 4 people

Ingredients
  

  • 2 tbsp olive oil
  • 1 tsp whole black peppercorns
  • 2 bay leaves
  • 1 tsp cumin seeds
  • ⅓ cup onions chopped
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 2 Roma tomatoes medium, chopped
  • 1 tsp crushed red chili pepper
  • 1 tsp cumin powder
  • 2 carrots medium, peeled & diced
  • ½ cup corn fresh or frozen
  • 2 cups sprouted lentils (whole masoor)
  • 2 tsp salt OR per taste
  • 4 cups vegetable stock more or less depending on what consistency of soup you prefer
  • 2 tbsp coconut milk (optional)
  • ¼ cup cilantro chopped

Instructions
 

  • In a large soup pot or Dutch oven, heat the oil on medium heat for approximately one minute. Add peppercorns and bay leaves and let them sizzle for 10 seconds.  Then add cumin seeds.
  • As cumin seeds start sizzling, add onions. Sauté onions until translucent and then add ginger and garlic. Sauté for one minute and add tomatoes.
  • Fry tomatoes for another minute and then add crushed red chili pepper, cumin powder, carrots, and corn. Sauté for another minute and then add lentils and salt.
  • Mix all the ingredients well and add vegetable stock. Bring it to a boil and then reduce the heat. Simmer the soup for about 25 to 30 minutes or until lentils are cooked.
  • Add coconut milk in the end. Simmer for another minute and turn the heat off. We add coconut milk because we like our chili a little creamy without using cream. However, the use of coconut milk is optional.
  • Garnish with cilantro while serving. Enjoy your soup topped with some green onions or sour cream or with a slice of French bread.

Sprouting Instructions

  • Rinse lentils under running water and then soak in water overnight. In the morning, drain the lentils in a colander and keep it on the kitchen counter or preferably in the oven (darkness in the oven helps them to sprout). In 24-48 hours, you will notice sprouts growing. In general, hot and humid weather quickens the sprouting process.

Notes

This recipe can also be made using an instant-pot.

Recommended Posts