1 Chili ingredients-those are white carrots in the background-but any kind would do.
2 Vegetables nice and tender.
3 After adding the chili powder and coriander, cook for 1 minute to toast them a little, then add the lentils.
4 The lentils are partially cooked and now the dish is ready for the chickpeas and green beans.
5 Lentil and Chickpea Chili
With Hurricane Irene slamming the Northeast and bringing rain and high winds, it seemed like the perfect time to put up a big pot of chili and wait out the storm. If you'd like, top the chili with some crumbled cheese.
Lentil and Chickpea Chili
Serves 4 to 6
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 carrots, peeled and thinly sliced
1 small green bell pepper, diced
2 small hot green peppers, halved, seeded, and thinly sliced
4 garlic cloves, thinly sliced
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground coriander
Coarse salt
1/2 cup brown lentils
1 can (15.5 ounces) plum tomatoes in juice
8 ounces green beans, trimmed and cut into 1-inch lengths
1 3/4 cups cooked chickpeas (or one 15.5 ounce can, drained)
1. In a Dutch oven or heavy saucepan, heat the oil over medium. Add the onions, carrots, bell pepper, hot peppers, and garlic; cook, stirring frequently until the vegetables are tender, about 15 minutes. Add the chili powder and coriander; season with salt and cook 1 minute.
2. Stir in the lentils, tomatoes and their juice, and 1 cup water; bring to a boil. Reduce to a simmer, cover, and cook 15 minutes or until the lentils are crisp-tender. Add the chickpeas and green beans, cover and cook until the lentils and green beans are tender.
From: Colleen Whelan | 9/6/11 at 11:34 am
Do you have any good kid friendly recipes using Lentils. I have never cooked them before but wanted to try to get them into my thin 20month old for the protein and fiber. She seems to like to many carbs as many toddlers do, but she has a metabolic disorder and I need to get some good protein in her. Any suggestions?