Hey Chili Lovers– Lentil chili? Yep lentils. I have a soft spot for those things. The years we lived in Spain, we shared pots of lentils and chorizo with Spanish friends along with chunks of hearty Spanish bread. Wish I could sit around the table with Jose Maria and Carmen and talk over a bowl of lentils.
This is a decidedly un-Spanish version of lentils, but still delicious and pretty quick to put together for a chilly weekday dinner. Spicy good.
onion yellow onion, chopped
splash of olive oil
2 cloves garlic
1 red bell pepper, chopped
1 14 oz. can chili beans (not rinsed)
2 14 oz. cans petit cut tomatoes (with onion & garlic)
2 cups dry lentils
1 tab. chili powder
2 tsp. cumin
1/2 tsp. salt
for garmish– grated cheddar, tortilla chips, green onion, avocado, sour cream, cilantro… (take your pick)
Heat the olive oil in your soup pot. Drop in the onion bits and cook until they begin to brown. Then add in the garlic, red peppers, chili beans (with their sauce), tomatoes, lentils, chili powder, cumin, salt and 8 cups of water. Simmer for 30 to 40 minutes until the lentils are tender.
Serve it up with a couple little bowls of happy toppings to add in and a pan of cornbread to have alongside.
P.S.— I think these tasted better a couple days later as leftovers after the flavors could really meld together.