Lentil Chili
Side dish
Veggy
Easy
60 min
2 servings
ingredients
1 can of Cirio Polpa chopped tomatoes
1 tbsp Cirio Supercirio tomato paste
1 carton of Cirio Lenticchie Lentils
2 tbsp olive oil
½ white or yellow onion, diced
3 red peppers, diced
1 tsp each sea salt and black pepper
1 jalapeño, diced with seeds
2 cloves garlic
1 tsp chili powder
1 tsp cumin powder
⅓ tsp smoked paprika
140 ml water
Preparation
- Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch of salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
- Add your diced jalapeño and garlic to a mortar and pestle and crush into a rough paste (you can also, blend in a small food processor, or finely mince with a knife). Add to the pot with onion and red pepper, and season with another pinch salt and pepper.
- Add 2/3 of the chili powder, half of the cumin, paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.
- Once boiling, add your Cirio Lenticchie lentils and reduce heat to medium-low or low, so it’s at a gentle simmer. Cook for 10 minutes, As it’s cooking add more water if it looks too thick or dry.
- Next add remaining cumin and chili powder, and stir to combine.
- Bring to a simmer over medium heat, then reduce heat slightly to low, cover with lid, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally to avoid burning.
- Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or sugar to balance the heat and draw out the other flavors.
- Serve with bread or rice. Or you can eat it plain, too!
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Easy 
60 min 