We tried out this chili a few weeks ago and it was such a hit that I made it again less than two weeks later. That's pretty good around here! I love that it uses lentils, because they're so high in iron and are so nutritious. I did add a can of black beans (rinsed and drained) the second time because Grant wanted the texture of bigger beans too, but it's really good without them. It makes a pretty big batch, enough to feed our family for two dinners plus a little leftover. Can't complain about that! We like it served with shredded cheddar cheese and tortilla chips.
Recipe: from Raising Olives
1-1.5 lbs. ground turkey or beef (I use turkey)
1 onion, chopped
1 lb. dry lentils
10 c. water
1 t. cumin
1 t. chili powder
2 t. salt
2 c. salsa (I use medium)
1 (28 oz) can crushed tomatoes
Brown ground turkey with the onion; drain if necessary. Add lentils and water. Bring to a boil, then reduce heat and simmer for 45 minutes. Add remaining ingredients and simmer for 15 minutes.
Variations: Omit the meat and double the amount of lentils for a vegetarian dish. Serve over rice. Top with cheese and/or sour cream.
We tried out this chili a few weeks ago and it was such a hit that I made it again less than two weeks later. That's pretty good around here! I love that it uses lentils, because they're so high in iron and are so nutritious. I did add a can of black beans (rinsed and drained) the second time because Grant wanted the texture of bigger beans too, but it's really good without them. It makes a pretty big batch, enough to feed our family for two dinners plus a little leftover. Can't complain about that! We like it served with shredded cheddar cheese and tortilla chips.
Recipe: from Raising Olives
1-1.5 lbs. ground turkey or beef (I use turkey)
1 onion, chopped
1 lb. dry lentils
10 c. water
1 t. cumin
1 t. chili powder
2 t. salt
2 c. salsa (I use medium)
1 (28 oz) can crushed tomatoes
Brown ground turkey with the onion; drain if necessary. Add lentils and water. Bring to a boil, then reduce heat and simmer for 45 minutes. Add remaining ingredients and simmer for 15 minutes.
Variations: Omit the meat and double the amount of lentils for a vegetarian dish. Serve over rice. Top with cheese and/or sour cream.
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