quick and easy

Spanish Lentil Chili

recipe image

Picture by Palouse Brand
  • Serves
Creator Notes

This lentils chili has tough model and magnificent heat. Ultimate for model buds on all scales, plus is it snappily and straightforward to gain.

—Palouse Brand


  • 8 ounces

    dried brown lentils

  • 4 cups


  • 2 tablespoons

    extra-virgin olive oil

  • 1

    onion, medium

  • 5

    cloves, garlic minced

  • 1

    red bell pepper, diced

  • 1/2 cup

    cilantro, chopped

  • 64 ounces

    cartons low sodium chicken stock

  • 29 ounces

    no-salt diced tomatoes

  • 1

    bay leaf

  • 4 teaspoons

    chili powder

  • 24 ounces

    tomato paste

  • 1 teaspoon


  1. Bring water to a boil in a medium pot.
  2. As soon as boiling add lentils and simmer on excessive for Half-hour or except performed.
  3. Meanwhile, in fat skillet, add olive oil and sauté onion and garlic for roughly 4 minutes.
  4. Add diced red pepper except tender, roughly 2 minutes then add chopped cilantro and cook dinner for roughly 1 minute.
  5. Add chicken stock, diced tomatoes, tomato paste and bay leaf, bring to a boil.
  6. Add chili powder, sea salt and pepper and continue to boil for roughly 10 minutes, lower heat to low.
  7. Add cooked, drained lentils duvet and simmer for 20 minutes.

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