Michelle has developed a plan for lentil chili that’s hard to beat. I call it a plan rather than a recipe, because the recipe card is basically jotted notes that provide an outline or framework to support the particular day’s inspiration. She only provided as much detail as she did for Aly’s and my sake, although I made it once, before she wrote it out, by guess and by gosh, and it turned out perfectly.
It’s so good we’ve pretty much given up canned chili (which we’ve always loved) for this chili. We still make regular chili from time to time, but this meal is so easy, fast, and delicious, it’s become a family staple.
2 Cups lentils, rinsed
4 Cups water
2-3 cloves garlic, minced
1/2-1 Cup onion
2-4 Tbsp chili powder
2 Tsp. cumin
2 Tbsp olive oil
1/4-1/2 Tsp. pepper flakes (optional)
Sautee onions and cloves in olive oil till soft. Add spices, lentils and water. Bring to boil. Simmer until lentils are tender (20 minutes?). Add 1/2 can tomato paste. Salt to taste (1/2 Tsp. or less).
We like to melt thin slices of cheddar or pepper jack cheese on top when it’s served.
Michelle has added textured vegetable protein (TVP) occasionally, but it’s not necessary.