Wednesday, January 10, 2007
Works for me: Lentil Chili
Shannon is theming this week's Works For Me Wednesday, and asking us to post our favorite healthy-eating recipes. This chili was a big winner at our house when I was growing up, and Jon loves it too. Needless to say, it appears on the menu every month.
Chili con Lentils
4 cups water
1 tsp salt
2 1/3 cups (one pound) lentils, washed
1 can stewed tomatoes (28 oz)
1/2 cup chopped onion
1 Tbsp chili powder
1/2 tsp cumin
2 Tbsp dried parsley
Bring water to a boil in 2 qt saucepan. Add salt and lentils. Simmer 30 minutes. DO NOT DRAIN. Add remaining ingredients and simmer 10 more minutes. Adjust consistence if necessary.
I tend to eyeball the seasonings, as we prefer things a little more heavily seasoned, but this is a great mild recipe for families. The versatility of this recipe is unmatched. I usually serve it the first night over some nutty brown rice. The leftover make excellent burrito or taco filling. Jon has even been known to use leftover lentils as omelet filling!
Yummy, healthful, and cheap. Works for me! Head over to Shannon's place for more healthy yummy goodness!