I feel like I’ve just recently discovered lentils. Not that I didn’t know what they were. Of course I did. It’s just that, until recently, I’ve had a bag of bulk lentils sitting in my pantry for what seems like forever, almost quite literally collecting dust. In my mind, they were probably destined to one day become part of some boring lentil soup. And I could always think of something just a little bit more exciting than lentil soup to make for dinner on any given night. So they sat there. Unused. Unwanted.
That all changed when I decided, once again, to try and tackle an old nemesis and vegan classic: The Lentil Loaf. After a few tries and a successful Thanksgiving entree on my hands, the bag of lentils that sat reliably in my pantry for months on end was gone. And I suddenly felt an emptiness without them there. So I bought some more, this time purchasing a few varieties. And just to give them the respect they deserve, I reorganized my pantry so that now my lentils — and all grains, nuts and legumes, for that matter — are proudly displayed in clear cannisters, beckoning me to put them to use.
Then, my purchase of Isa Does It solidified lentil’s place in my long-term dinner plans. Like, for life. Dear Lentil, I will never forget about your possibilities again. Isa uses lentils in tacos, pasta sauces and even blended into a gravy. Not to mention in the lentil-quinoa stew which inspired this dish. Isa’s stew is sort of a take on traditional lentil soup, except with the addition of quinoa (plus lots of kale), which I found ingenious.
My take on Isa’s stew became a chili, because the only person who loves bold flavors, spice and heat more than myself is my husband. And I think the two of us would agree that chili-spiked anything trumps non-chili-spiked anything ten out of ten times in our house. And so, this chili was born.
I did not add any other beans in this dish. I wanted to lentil and quinoa to be the stars. But that doesn’t mean that other items couldn’t easily be added into the mix. I think corn and black beans would be particularly good in this, as would other veggies such as zucchini, carrot or celery. Of course, a thick slice of cornbread or gluten-free toast is a must, while a nice big salad would round out the meal nicely. I used small brown lentils for this dish (they’re called different things depending on where you find them). Aside from some initial chopping and sporadic stovetop monitoring, this chili requires surprisingly little effort.
Update: I entered this Chili into Ricki Heller’s Wellness Weekend, where you can find other amazing vegan, sugar-free and whole foods recipes.
Yield: 4-6 servings, depending on size
1 1/2 cups yellow onion, diced (about 1 small to medium onion)
5 3/4 cups vegetable broth (divided)
3 cloves garlic, minced
1 medium red bell pepper, diced
1/2 cup quinoa, rinsed well (I used red quinoa for this recipe and like the texture it provides)
1 cup small brown lentils (uncooked)
2 tablespoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper (plus more to taste)
1 28-oz. can diced tomatoes in juice
1 4-0z. can fire-roasted green chilis
salt to taste
hot sauce for serving (optional)
1. Add onions and 1/4 cup of the vegetable broth to a large soup pot or Dutch Oven and saute over medium-high heat for about 5 minutes, or until onions start to become translucent. Add garlic and saute another minute.
2. Add lentils, quinoa, red pepper, chili powder, cumin, cayenne pepper and 3 cups of the vegetable broth to pot. Bring to a boil. Reduce heat to a simmer and cover. Simmer, covered, for about 20 minutes, or until most of the liquid is absorbed.
3. Add remaining ingredients, including remaining 2 cups vegetable broth to pot. Stir well. Return to a simmer and simmer, covered, for another 15 minutes, or until lentils are tender. Add salt or more cayenne pepper to taste. Serve with hot sauce if desired.