Carrot Red Lentil Chili (Vegetarian)
You might be looking for something warm for dinner tonight! Here's a great recipe for vegetarian Carrot and Red Lentil Chili. (You can add lean ground beef or turkey for a non-vegetarian option)
Ingredients:
- 2 Tablespoons (30ml) Olive Oil
- 1 Onion, chopped
- 1 cup (200g) Red Lentils (brown or green lentils may be used as well)
- 1 1/4 cup (300ml) Organic Chicken Stock
- 2 Zucchinis, chopped
- 5 medium Carrots, peeled and chopped
- Sea salt and pepper, to taste
- 1 tablespoon basil
- 1 tablespoon oregano
Directions:
- Wash all produce well
- In a medium-large stockpot, heat olive oil over medium heat for 1-2 minutes
- Add chopped onion to the stockpot, stirring occasionally for 2-3 minutes or until slightly browned. Once the onion is browned, add lentils and continue to cook, stirring occasionally every 2-3 minutes for another 5 minutes.
- Add broth, zucchini, carrots, herbs, spices, and salt and pepper; continue to cook the chili on medium/high heat until it comes to a boil.
- Once the chili comes to a boil, lower the heat to medium/low and simmer for 30-45 minutes or until lentils are completely cooked.
- Remove chili from heat and serve to be enjoyed immediately or save for later.
Makes 4 servings
Looking for a non-vegetarian version? You can also use this same recipe and add 1 1/2 pounds of lean ground beef or turkey to your red lentil chili.
