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Lentil Chili
with Cumin and Green Onions
Appleman Family, Cambridge, MA
“My son Sam recently became a vegetarian and as much as I want him to make healthy food choices, I also want him to know that he can prepare healthy choices for himself. I found this recipe about seven years ago in a magazine and whether I make it on the stove or in the Crock-Pot, it is satisfying, delicious and never disappoints.”
Cheryl Appleman
INGREDIENTS Serves 4
2 teaspoons olive oil
1⁄2 cup chopped yellow onion
2 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1⁄8 teaspoon cayenne pepper
4 cups water or vegetable stock, plus more if needed
1 cup dried brown lentils or lentil mix
1⁄2 cup tomato purée
1⁄3 cup plus 2 tablespoons chopped green onion
Salt
Ground black pepper
Adapted from Bon Appétit, Febru- ary 2008 (Lake Austin Spa Resort)
PREPARATION
1. Heat the oil in a large, heavy saucepan over medium heat. Add the yellow onion and cook, stirring occasion- ally, for 2 minutes. Add the garlic and cook, stirring oc- casionally, for 30 seconds. Add the chili powder, cumin, oregano and cayenne and cook, stirring frequently, for 30 seconds.
2. Add the water, lentils and tomato purée. Raise the heat to high and bring to a boil, skimming off any foam from the surface. Lower the heat to medium and simmer until the lentils are tender, about 30 minutes, adding more water 1⁄4 cup at a time as needed if dry. Stir in the 1⁄3 cup green onion. Season with salt and black pepper.
3. The soup can be made up to 2 days ahead. Cover and refrigerate. Rewarm in a saucepan, stirring occasion- ally. Divide among 4 bowls, sprinkle with the 2 table- spoons green onion and serve.
72 – TASTE OF HOME