This Spud Lovers Lentil Chili recipe is exploding with flavor. The hit of lime at the end makes all the difference. So flavorful, easy to make, and truly filling and satisfying. This recipe is from PCRM and Dr. Neal Barnard’s Cookbook for Reversing Diabetes.
Spud Lovers Lentil Chili
This Spud Lovers Lentil Chili recipe is exploding with flavor. The hit of lime at the end makes all the difference. So flavorful, easy to make, and truly filling and satisfying. This recipe is from PCRM and Dr. Neal Barnard's Cookbook for Reversing Diabetes.
Ingredients
- 1-1/2 cups onions, finely chopped
- 2 cups red or yellow potatoes, cubed
- 2 cups sweet potatoes, cubed
- 3-4 large garlic cloves, minced
- 1-1/4 tea salt, optional
- 1 tablespoon chili powder
- 1 tea dried oregano
- 1 tea paprika
- 1 tea ground cumin
- 1/2 tea cinnamon
- 2 tbsp pitted dates, finely chopped
- 2-5 tbsp water
- 3-1/2 cups water
- 1 cup dried red lentils
- 1 cup dried green lentils
- 1 can crushed tomatoes (28 oz)
- 2-3 tbsp lime juice, freshly squeezed
Instructions
- In a large pot over medium heat, combine the onions, potatoes, sweet potatoes, garlic, salt, chili powder, oregano, paprika, cumin, cinnamon, dates, and 2-3 tablespoons of water, and stir.
- Cover and cook for 6-8 minutes, stirring occasionally. Reduce heat if the mixture is sticking to the bottom of the pot and add 1-2 tablespoons of water.
- Rinse the red and green lentils. Add the lentils, tomatoes, and remaining 3-1/2 cups water to the pot, and stir to combine. Increase the heat to bring to a boil.
- Reduce the heat to low, cover, and simmer for 40 minutes or longer, until the green lentils are fully cooked through and softened. Stir in the lime juice and serve.
Notes
Recipe from PCRM - Dr. Neal Barnard's Cookbook for Reversing Diabetes.
