Tag Archives: lentil

Lentil Chili

It’s fall and starting to feel like winter. That means fall festivals, football, and the beginning of holiday/family gatherings. I have lived in a lot of places around the country. No matter where I go, this time of year is ALWAYS the time for chili cook-offs. I admit I’m not usually craving a big bowl of chili. I prefer chili as part of a meal – on a baked potato, on Fritos, as part of a taco salad, etc.

This chili is different though. The flavors in this are spot on, and it is quick and easy to make (especially if you have a pressure cooker). It seems a little strange to have chili with lentils instead of beans. But everyone will love it. Even my little kids ate it!

Lentil Chili (Serves 8)

1 pound 93/7 ground turkey
½ large yellow onion, chopped
1 cup chopped carrot
1 green bell pepper, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans no salt added diced tomatoes
4 cups low sodium chicken broth
1 ½ cups brown lentils
1 ½ tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon cumin
¼ teaspoon black pepper
2 cups shredded cheddar cheese

Pressure Cooker
1. In pressure cooker, sauté the ground turkey with onions, carrots, bell pepper, and garlic until meat is brown and vegetables soft.
2. Add the tomatoes, broth, lentils, chili powder, brown sugar, cumin, and pepper. Close pressure cooker. Bring to high pressure and cook for 10 minutes. Let pressure release naturally for 10 minutes, then manually release to open. Serve with ¼ cup shredded cheese per serving.

Stove top
1. In a large pot over medium-high heat, saute the ground turkey (if using) with onions, carrots, bell pepper, and garlic until meat is brown and vegetables soft.
2. Add the tomatoes, broth, lentils, chili powder, brown sugar, cumin, and pepper. Bring to a boil Reduce heat, and simmer for 30-40 minutes. Serve with ¼ cup shredded cheese per serving.

Nutritional Information (Amount per serving):

Calories: 378
Protein: 29 gm
Fat: 16 gm
Saturated Fat: 7 gm
Cholesterol: 70 mg
Carbohydrates: 33 gm
Fiber: 6 gm
Sodium: 322 mg

Source: adapted from Mel’s Kitchen Cafe

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Dal Makhani

I mentioned in my Chicken Shawarma post that I hesitate to use traditional names for ethnic dishes. This dish definitely falls into that category. I am not from India. I have honestly never consumed this dish at any Indian restaurants. I have no idea what the “real” dal makhani is like, other than recipes I have found online.

With that disclaimer, this is one of my new favorite Indian dishes to make at home. This comes together fairly quickly and packs a huge flavor punch. And it is the best way I have ever had lentils. Enjoy!

Dal Makhani (Serves 6-8)

Dal Makhani

½ tablespoon canola oil
½ large onion, diced
¾ cup diced carrot
1 small bell pepper, diced
½ jalapeno, diced (seeds and membranes removed per preference)
1 clove garlic
1 inch of ginger, peeled and grated or minced small
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
1 teaspoon garam masala
2 cardamom pods, smashed
2 cups pureed tomatoes (3-4 tomatoes pureed in food processor)
1 cup red lentils
1 ½ cups cooked kidney beans (about 2 cans, rinsed and drained)
1 cup water
¼ cup heavy cream
¼ cup chopped fresh cilantro

1. In a large skillet, heat oil over medium-high heat. Saute onion, carrot, bell pepper, and jalapeño until onions are softened and becoming golden. Add garlic, ginger, cumin, coriander, curry, garam masala, and cardamom. Saute until fragrant.

2. Stir in tomatoes, lentils, beans, and ½ cup water. Bring to a simmer, then reduce heat to medium-low (enough to keep it simmering). Cover and cook for about 30 minutes, until lentils are tender. Stir frequently and add more water as needed to keep enough liquid to cook lentils. Just before serving, stir in heavy cream.

3. Serve warm over rice and garnish with cilantro.

Nutritional Information (Amount per serving):

Calories: 235
Protein: 12 g
Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 14 mg
Carbohydrates: 35 g
Fiber: 8 g
Sodium: 104 mg

Recipe Notes: My curry powder is quite strong and hot, so I don’t use a lot. Feel free to adjust the levels of curry powder and garam masala to your preference. I have also used black beans in this. I preferred the flavor of kidney beans, but it worked well enough. I only found red lentils at my grocery store. You can use any variety that you like. However, look at the label to see how long they take to cook. If they take longer than 30 minutes, you may want to partook them a bit first, or you will need more pureed tomatoes and water. Your choice.

Source: adapted from http://www.vegrecipesofindia.com/dal-makhani-restaurant-style-recipe/ and steamykitchen.com

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