Date: Fri, 23 Apr 93 09:20:55 PDT
From: therese@garnet.berkeley.edu
A recipe from Mollie Katzen's _Still_Life_with_Menu_
LENTIL CHILI
4 cups dried lentils
6-7 cups water (can substitute tomato juice for 2 cups of water)
1 1-lb can tomatoes, or 3-4 fresh tomatoes, chopped
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried thyme (or 2 teaspoons fresh thyme)
10 to 12 medium-sized cloves of garlic, minced (it mellows considerably!)
2 medium-sized onions, finely chopped
2 teaspoons salt (I cut this way down)
freshly ground black pepper
4-6 tablespoons tomato paste
1-2 tablespoons red wine or balsamic vinegar
crushed red pepper to taste
optional topping:
minced fresh parsley or cilantro
Put lentils and water in large kettle and bring to a boil, then lower heat
to a simmer. Partially cover and cook about 30 minutes, checking to make
sure it's JUST simmering. Chop the veggies during this time. After 30
minutes add the tomatoes, cumin, paprika, thyme, garlic, and onions. Stir,
cover again, and cook for another 45-60 minutes until lentils are tender.
Check the water level and add more water or tomato juice if it needs it.
Stir every 10 to 15 minutes. Add salt, black pepper, and tomato paste.
Simmer slowly for 30 more minutes, until lentils are very soft. About 10
to 15 minutes before serving, add vinegar and red pepper. Serve with
topping, if desired. Serves at least 8 people and freezes well if you're
only one or two people!
Note: This cooks really well in a pressure cooker - just put in everything
except the vinegar and red pepper and cook the whole mess about 30-45
minutes. It would probably also do well in a slow-cooker/crock pot. Again,
just put everything but the last two ingredients in and cook away!
kwvegan vegan