Best recipe I've made in ages.
Everyone should go out and buy ingredients for this and make it RFN. It's that good.
Wegmans' Spicy Red Lentil Chili
2 cup red lentils
8 cups water
4 tbs butter
1 cup onion, diced small
1/2 cup celery (about 1 stalk), diced small
4 tbs garlic, chopped
1 15 oz can diced tomatoes
4 cups vegetable or chicken broth
2 tsp Tobasco sauce
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp cayenne pepper
2 tsp salt
1 tsp black pepper
1/4 tsp chili powder
4 tbs corn starch
1/2 cup finely diced green bell pepper
1. Bring lentils and 4 cups of water to boil, turn off heat. Remove half lentils and liquid, place in food processor and puree (this can also be done with a stick blender directly in the pot, but be sure not to turn the entire batch to mush).
2. Melt butter in soup pot. Add onions and sweat (softening without browning), approx. 2 min. Add celery and garlic, sweat 5 more min. Add tomatoes, simmer for 5 min.
3. Add broth, 4 cups of water and seasonings. Bring to simmer.
4. Add whole and pureed lentils and liquid, cook until lentils are tender, about 15 minutes.
5. Combine cornstarch with approx. 4 tbs of water to make a slurry. Add slurry to boiling soup and stir 30 seconds to thicken slightly. Remove from heat and add green pepper. Adjust salt if needed.
Each 1 cup serving contains:
170 calories
27g carbohydrate (6g fiber)
8g protein
4g fat
Wegmans' Spicy Red Lentil Chili
2 cup red lentils
8 cups water
4 tbs butter
1 cup onion, diced small
1/2 cup celery (about 1 stalk), diced small
4 tbs garlic, chopped
1 15 oz can diced tomatoes
4 cups vegetable or chicken broth
2 tsp Tobasco sauce
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp cayenne pepper
2 tsp salt
1 tsp black pepper
1/4 tsp chili powder
4 tbs corn starch
1/2 cup finely diced green bell pepper
1. Bring lentils and 4 cups of water to boil, turn off heat. Remove half lentils and liquid, place in food processor and puree (this can also be done with a stick blender directly in the pot, but be sure not to turn the entire batch to mush).
2. Melt butter in soup pot. Add onions and sweat (softening without browning), approx. 2 min. Add celery and garlic, sweat 5 more min. Add tomatoes, simmer for 5 min.
3. Add broth, 4 cups of water and seasonings. Bring to simmer.
4. Add whole and pureed lentils and liquid, cook until lentils are tender, about 15 minutes.
5. Combine cornstarch with approx. 4 tbs of water to make a slurry. Add slurry to boiling soup and stir 30 seconds to thicken slightly. Remove from heat and add green pepper. Adjust salt if needed.
Each 1 cup serving contains:
170 calories
27g carbohydrate (6g fiber)
8g protein
4g fat