Spanish Lentil Chili  Spanish Lentil Chili 14523 spanish lentil chili

Spanish Lentil Chili

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Picture by Palouse Brand
  • Serves
    10
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

System

  • 8 ounces

    dried brown lentils

  • 4 cups

    water

  • 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

    salt
Instructions
  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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