The chilly weather is now here, and right along with it comes the busy season.
I keep a batch of this easy nutritionally packed lentil chili stashed in the freezer. It’s perfect on those days when you come stumbling in the door after a DAY.
Ah Lentils, one of the great heroes of a plant based diet. They are nutritional power houses, neutral in taste, versatile as heck, and cheaper than dirt. What I really love about lentils though is that I always have a bags of several varieties in my cupboard, and they don’t take all that long to cook. Down below are some more of my favorite lentil recipes, but first! This amazing Lentil Chili.
Best by the Batch
I like to make this sort of thing on a cleaning day. What is better than a simmering pot on the stove as you go about your business futzing around the house. Each pass through the pot gets a stir and the lentils a nibble to see if they are done yet. This recipe makes a pretty big batch, enough for about 12 servings. The last time I made this some went to my daughter, some into the freezer, and the rest straight into our bellies! I make mine on the soupier/stew like side, and not too spicy. My secret is to add the vinegary zing of a good jot of tabasco on the top of my bowl for added heat.
I know that a lot of people get a little freaky about starchy foods (dang diet culture! Curse you!!), but rest assured that this is the exact type of complex carb that we nutritionist like to refer to.
What’s to Love About Lentils
For each 1/2 cup of cooked lentils:
- 9 grams of fiber
- 12 grams protein
- 3 grams Iron (15% rda)
- Half a gram of fat
- 140 calories
- Costs about 20 cents
The type of starch in lentils is called resistant starch, resulting in slower digestion. This means a low glycemic index, making it wonderful for all humans, including diabetics. See why they are so wonderful?!
Aside from the ease of this recipe, I also like it for it’s earthy robust taste from the inclusion of mushrooms. It also adds a hint of chewiness to the bite of the dish. Serving chili over rice is classic. Make it brown rice at least to give you the best nutritional bang. You can also try serving this over a baked potato, or a wheat free pasta is pretty dope too.
And just to be clear, you don’t have to wait for piles of laundry before making a batch.
More Lentil Recipes
Rosemary Rice and Beluga Lentil Salad
Lentil Salad with Radicchio and Capers
In a large pot give a quick spray of cooking spray on the bottom of the pan over medium/low heat. Add the onions and gently cook until turning translucent, stirring often, about 4 minutes. Add the garlic and pepper and cook 2 minutes more. Add the spices and stir into the onion/garlic/pepper mixture to vitalize the spices. Add the mushrooms and stir until they start to give up their liquid. Add the remaining ingredients and simmer over low heat until the lentils are cooked through. Add salt and pepper to taste. The cooking time will vary depending on how old your lentils are. It should take about 30-35 minutes, but please test as you go. Feel free to adjust the amount of water to get the consistency you prefer. I like my chili on the stew-like side. Freeze leftovers in 2 serving size containers. Label and date. To rewarm run the the container under hot water for a minute to loosen. Pop out the chili into a pan. Add a 2-3 tablespoons of water and set over low heat with a lid. In a few minutes the chili will defrost and be warmed through. Serve over brown rice as shown here, or splash some over a baked potato, pasta, etc. Add a side salad and you have dinner. 
Ingredients
Instructions