Wednesday, November 07, 2007

Variety of Food, Day 7: Lentil Chili

Since the fish last night was so bad, I went back to soup -- those were working this week. Tonight, we went vegetarian, which is something I try to do once a week, or so. Since my husband bikes to and from work, he tends to need a lot of protein though, and neither of us are tofu fans, so it doesn't always work. But I try. Tonight's recipe was a new one for us, and it was more successful than last night's new attempt. I'd even call it tasty.

Lentil Chili
From the Fresh cookbook from the Lake Austin Spa
Heat 2 teaspoons olive oil over medium heat and saute 1 diced onion for a few minutes until translucent. Add 2 cloves of minced garlic and cook for a minute more. Then add 3 tablespoons of chili powder, 1 1/2 tablespoons cumin, 1/2 teaspoon oregano, 1/4 teaspoon garlic powder, and 1/8 teaspoon of cayenne pepper and stir for about 30 seconds. Pour in 4 cups water, an 8 ounce can of tomato sauce, and 1 cup of uncooked brown or red lentils (they cook faster than other varieties) and bring it all to a boil. Lower the heat to a simmer and cook for 30-45 minutes until the lentils are tender. Add 1/2 teaspoon of sugar and salt to taste (I used about 2 tablespoons), and serve with saltine crackers.

Total Kitchen Time: 45 minutes

1 comment:

cat said...

it would have been tastier if it wasn't vegetarian chili!! haha jk...actually doesn't sound too bad.