After an epic weekend, running around New York City, with my sister and fellow bloggers Nisha and Vida, I was in a bit of a food coma. While the weekend was originally planned to be spent shopping, it turned into a weekend all about food. The places we visited gave me some new ideas for dishes to try in the near future. Still, after the weekend, I definitely wanted to stay in and cook something for myself that was a little bit lighter. And lentil chili is what I decided on.
adapted from Whole Foods
5 cups of vegetable broth
1 medium yellow onion, chopped
1 red bell pepper, chopped
2 jalapeno peppers, chopped (optional if you want to make the chili more spicy)
3 cloves garlic, chopped
1 package of chili powder
1 1/2 cups of brown lentil
2 tomatoes, chopped
1 6-oz can tomato paste
1 teaspoon salt
1. In a large pot, heat olive oil on low heat and add the onion, pepper, and garlic. Cook for 5 minutes until the onion becomes soft.
2. Add the vegetable broth, lentil, tomatoes, tomato paste, chili powder, and salt and bring to a boil. Lower the heat and cook for 35-40 minutes, until most of the water evaporates and the lentils become soft.
3. Garnish with chopped cilantro and serve.