Vegetarian Chili

This is so full of flavour & satisfying, you won’t miss the meat.  I like to serve this with a salad, along with bread to sop up the thick sauce.

French Du Puy lentils work better than normal brown lentils, as they retain their shape better, and their smaller size add a pleasing meat-like texture to the chili.

1 c dry Du Puy lentils (sometimes labeled as Puy lentils)

1 T vegetable oil

1-2 stalks celery, diced

1 carrot, diced

1 onion, diced

1 red bell pepper, diced

227 g mushroom, sliced

4 cloves garlic, chopped

Stalks from one bunch of cilantro, chopped (optional)

798 ml can tomatoes, crushed with your hand

½ of a 156 ml can tomato paste

4 t chili powder

1 t oregano

1 t cumin

¼ t chili flakes

1 t salt

Freshly ground black pepper to taste

1 t sugar

1 T lemon or lime juice

Chopped cilantro, for garnish (optional)

In a large saucepan, cover the lentils generously with water, and soak for one hour.  After the hour has elapsed, bring the lentils to a boil, then simmer, covered, for approximately 25 minutes or until tender.  Drain & set aside.

Give the saucepan a quick rinse, dry, and put on stove over medium heat.  Once heated, add the oil, celery, carrot, onion, bell pepper and mushrooms.  Cook, stirring regularly, until mushrooms have released their liquid and the majority has evaporated.  Add the garlic, and cook for an additional minute or so.

Add the cilantro stalks (if using), tomatoes, tomato paste, chili powder, oregano, cumin, chili flakes, salt, black pepper, sugar and citrus juice.  Bring to a boil, reduce to a simmer, and cook covered, stirring often, for one hour or until all the vegetables are tender.    

Serve garnished with cilantro, if desired.

Lentil Salad

This salad doubles as both a carb and a vegetable, so I usually just serve it with a protein.  What busy cook doesn't love a two-component meal?  Similar to the recipe for corn salsa, it's dressing consists only of citrus juice, so it's light and refreshing.  Great for anyone keeping an eye on the calories, but delicious enough to satisfy those lucky sods who aren't.

1 540 ml / 19 oz can lentils, drained and rinsed

1 clove garlic, finely minced

1/2 c each diced cucumber, tomatoes, carrots and bell pepper
2 green onions, sliced in half lengthwise and sliced crosswise
1/4 c crumbled feta cheese
1/4 c minced cilantro or parsley
Juice of 1 lemon
Freshly ground black pepper to taste (lentils love pepper)

Combine all ingredients in a medium bowl.  Cover and chill until ready to serve.  Serves 3-4.

Red Lentil Dahl

Now that September has arrived, and there's a hint of autumn in the air, my thoughts turn to warm, comforting foods.  I love foods like this; hearty, filling, and full of goodness. 

This will serve two as a main (along with a warmed naan bread), or four as a side.

2 t butter

1 t canola oil

1 onion, finely diced

3 cloves garlic, minced

2 t minced ginger

1 t garam masala

1/2 t turmeric

1/2 t cumin

1 t cumin seeds

1 t black mustard seeds

1 t coriander

1 t paprika

1 t black pepper

¼ - ½ t cayenne

1 c red lentils

3 c sodium-reduced chicken stock

1 T lemon juice

Cilantro for garnish (optional)

In medium saucepan over medium-low heat, sauté the onion until caramelized.  Add the garlic and ginger, and cook for a minute or so.  Add all the spices, mix well, and cook for approximately two minutes, stirring often.  Stir in the lentils and chicken stock, stir well, cover, and bring to a boil.  Reduce to simmer, stirring often, and cook until the lentils and liquid become homogeneous, approximately one hour.  Once cooking is complete, stir in the lemon juice, and garnish with cilantro.