This Week’s Recipe: Lentil Chili

Dear Reader,

[This is my entry for Slightly Indulgent Tuesdays. See them all here.]

Sadly, this recipe will not be one we can have when we jump full-throttle into our migraine diet. Lentils are a no-no for that. Which is a shame. I was really glad I could get my kids to eat lentils but I guess we will have to put that on hold for now.

Lentil Chili

Ingredients:

1 lb ground beef (optional)

1 c chopped onion

2 tbsp minced garlic

2 28 oz cans diced tomatoes

2 tsp salt

4 tbsp chili powder (or to taste; I do mine pretty mild for the kids. You could also add a little cayenne.)

1 lb dry lentils

28 oz tomato sauce

2 tsp dried basil

2 tsp cumin

4 tsp dried oregano

Directions:

If desired, brown beef with onion and garlic. Drain. If you want to go meatless, just saute the onion and garlic in a little oil till the onion is clear.

Mix all ingredients in a big pot, bring to a boil, and then simmer for at least 20 minutes.

That’s it! Lentils take about 20 minutes to cook, but the chili can also be left on the stove to simmer for longer and let the flavors develop. I often do this recipe in the crock pot. I will just throw things in early in the day and eat it at the end so I don’t know what the minimum time for the lentils to cook is but I would think a few hours on high would do it. Lentils cook quickly but don’t tend to get mushy so you can let things sit for a whole with no problem.

Enjoy!

Nebby

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