Mexican Lentil Chili


Prep Time

30 minutes

Cooking Time

2 hours

Yields

4 - 6 servings

Ingredients

  • 1 1/2 cups organic lentils
  • 2 15 oz cans organic fire roasted diced tomatoes
  • 1 large carrot peeled and diced 
  • 6 cups vegetable broth - or water - or a combination of both
  • 1 tablespoon cumin
  • 1 tablespoon red chili powder
  • 1/2 teaspoon cayenne powder - or hot pepper sauce of your choice
  • 1 tablespoon minced garlic
  • 1 small purple onion diced - or one dice
  • 1 small can diced green chilies - or 1 diced, seeded green chili
  • 1/4 cup diced fresh cilantro
  • 1 teaspoon pink salt
  • black pepper to taste

Directions

1)     Rinse and drain lentils.

2)     Add all ingredients to large pot and bring to a boil. Turn to low and simmer, covered for approximately 1 hour. 

Directions on the lentil bag says 40 - 50 minutes to cook, but my experience is lentils take much longer to cook - AND - lentils are VERY thirsty! So be watchful and add more liquid as necessary. 

3)     Cook lentils until soft, yummy and ready to eat!