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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Wegman's Spicy Red Lentil Chili Recipe

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This recipe for Wegman's Spicy Red Lentil Chili is from The Mills Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. red lentils
4 C + 2 T. water, divided
2 T. butter
1/2 C. onion, 1/4 inch diced
1/4 C. celery, 1/4 inch diced
2 T. garlic, chopped
1 medium tomato (1 cup), diced
2 C. vegetable stock
1 T. Tabasco sauce
1/8 t. turmeric
1/8 t. cumin
1/8 t. cayenne pepper
1 t. sea salt
1/2 t. black pepper
1/8 t. chili powder
2 T. cornstarch
1/4 C. finely diced sweet green pepper
salt to taste
Directions:
Directions:
Bring lentils and 2 C water to boil on HIGH; turn off heat. Remove half the lentils and liquid; place in food processor or blender and puree about 1 minute.

Melt butter in stockpot on MED LOW. Add onions; cook, stirring, about 2 min, until soft but not browned. Add celery and garlic; cook, stirring, 5 min., until soft but not browned. Add tomato; cook 5 min.

Add stock, 2 C. water, Tabasco, turmeric, cumin, cayenne pepper, sea salt, black pepper and chili powder. Bring to simmer.

Add reserved whole and pureed lentils plus liquid. Cook about 15 min. until lentils are tender.

Combine cornstarch and remaining 2 T. water in small bowl. Bring soup to boil; add cornstarch/water mixture. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.

Notes: For milder flavor, use less Tabasco. This soup freezes well and is an excellent sauce for tilapia.
Number Of Servings:
Number Of Servings:
7 cups
Preparation Time:
Preparation Time:
1 hour

 

 

 

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