Wednesday, July 28, 2010

The only legume I can have right now is lentils. I happen to like them and today decided to make some Lentil Chili. Considering I made up the recipe on the spot, I have to say it came out very good and had a bit of a kick to it. I served it on a bed of spagetti squash, and garnished it with fresh oregano. My salad was greens, alfalfa sprouts, avocado and cherry tomatoes.

Lentil Chili

3/4 cups dry
2 stalks celery
1/2 onion
2 cloves garlic
1 T. olive oil
1/2 lb. organic ground beef
2 large fresh tomatoes
1 tsp. chili powder
1/4 tsp. chipolte chili powder
1/2 tsp. cumin
1 tsp. garlic powder
1 T. fresh oregano or 1 tsp. dried oregano
1 tsp. salt

Soak the lentils in 3/4 cup water with 1 T. apple cider vinegar for 7 hours or more. Finely chop the onion, garlic and celery and saute in olive oil. Put lentils in crockpot with 2 1/2 cups water. Add sauteed veggies and cook on low overnight. In the morning, cook ground beef. Blanche tomatoes and remove skins, then chop into small pieces. Combine all the dry spices and salt with the fresh oregano leaves. Add the beef, tomatoes and spices to the lentils and continue to cook on low for another couple of hours. Makes apx. 4 servings.

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