This lentil chili is one delicious way to celebrate and embrace Winter. It’s nutritious and comforting! Feel free to make a big batch to share, or freeze for later cravings!
It’s some kind of a battle to keep up with this North Carolina weather!
One day is 75 degrees, I break out my jeans shorts and bodysuits; the next day it’s rainy with freezing wind! It’s a real bummer to go from flipflops to lighting up the fireplace and looking for fuzzy sucks because its way to chilly!
Where I come from I wear sweaters with anything under 70 degrees. Real, fluffy, warm sweaters! No joke!
It would be nice to have some consistency for once in a while with this weather, especially in the winter month. This fast switch from cold to hot gives me whiplash!
Anyway, I went from having an icy cold smoothy to wanting a super hot soup or chili in less 24 hours. Yep!
So, I decided to make some chili with extra turmeric (It’s always a good idea in this moody weather).
I also make extra to freeze just in case I feel like having some next week.
I love chilis, it’s sort of hard to think I didn’t know such thing existed 10 years ago. Where I come from we are hard fans of vegetable soups. Now, I can’t seem to get enough of all sort of chili even when it’s not that cold out there.
Lentil is one of my favorite legumes. The petite French green lentil and the Red lentil are my top 2! They are both so versatile.
They are loaded with complex carbs to keep me full while giving me a steady stream of energy. 1 cup of green lentils contains 16 grams of soluble fiber. Although not complete, lentil offers 36 grams of protein per serving. Lentil has zero fat and cholesterol, rich in iron and vitamin C. It’s great to have lentil year around, and they are readily available at most food stores! They are also quite affordable and easy to cook!
Like most of my chilis recipes, I cook this one overnight in the slow-cooker. It’s less effort for maximum enjoyment! Haha!
Why should you try this recipe?
This lentil chili recipe is comforting, delicious, easy to make, nutritious, gluten-free, full of fiber, and vegan!
- 1 cup green lentil
- 2 cup small cube of sweet potatoes
- 1 tsp. cumin powder
- 1½ tbsp. turmeric powder
- 2½ tbsp. red miso paste
- ½ cup fresh parsley, chopped
- 1 small red onion, chopped
- 3 cloves garlic, mashed
- 1tsp. cayenne pepper
- 1 tbsp. paprika
- 1½ liter unsalted vegetable broth
- 1 15 can of fired roasted chopped tomatoes
- Cooker quinoa or brown rice for serving (optional)
- Guacamole for serving( optional)
- Lime wedges for serving( optional)
- Add the everything in the pot starting with the garlic and onion.
- Mix well.
- Cover tightly.
- Let cook on high for 2- 3 hours or on low for 4- 6 hours.
- Serve over rice or quinoa topped with guacamole and lime wedges.
More recipes from this blog:
Kale lentil soup
What have I been up to?
New TV show: Imposters, this show is so ridiculously funny! It’s a must try for a good laugh. It’s only one season for now on Netflix!
New book: I am still reading Relentless.
New music in my playlist: I am currently cycling through all albums from Sade. I love her voice so much!
New movie: Dirty dancing. I finally sat down and watch this iconic movie for the first time. I LOVE it! Of course!
New in my skincare routine: Recovery cream, Ursa Major! This cream is a God sent for this long Winter. It gives me that youthful and healthy glow! It’ not greasy. I think it will be suitable even for the really dry skin.
What have you been up to? Have you tried anything new? READY FOR SPRING? I know I am!