Title: Lentil Chili (Chili Con Lentejas)
Categories: Chili, Vegetarian
Yield: 8 Servings
2 c Lentils
1/3 c Barley
1 Bay leaf
1 tb Cumin powder
3 c Water or vegetable broth
1 c Tomato sauce
Salt and pepper; to taste
1/2 c Olive oil
2 md Carrots; grated fine
2 lg Onions; minced fine
2 tb Serpolet (mother of thyme)
8 cl Garlic; minced fine
4 tb Paprika
2 tb Cumin powder
1 tb Garlic powder
1 ts Salt
1 ts Thyme
1/2 ts Oregano
1/2 ts Pepper
Cook lentils and barley with bay leaf, cumin, and broth.
Add tomato sauce and season to taste when half done.
Heat olive oil; saute carrots, onions, serpolet, and
garlic until carrots are soft. Put lid on and let stew
over lowest heat for 20 minutes.
Grind remaining ingredients together to make a chili
powder.
Combine cooked lentils with vegetable mixture. Add
chili powder to taste (I used it all), and water to
cover. Cook over low heat until water is absorbed.
Correct seasoning and serve in bowls or over rice.
M's note: this would look better if you cut the
onions and carrots into small dice, but I believe
the flavors marry better this way.
M's second note: the lentils taste just fine
without chili powder, but I like them better with.
