Carrot and Lentil Chili

  Lunch

This lentil chili is one of my favorite plant-based meals. I love to make it in the fall and spring for the satisfying combination of fresh carrots and hearty lentils. Serve it with yogurt, sour cream or plant-based cheese.

Carrot and Lentil Chili

Average Rating: 0

TOTAL TIME: Prep: 30 min. Cook: 4 hours
YIELD: 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3/4 cup dried green lentils, rinsed
  • 3/4 cup dried red lentils, rinsed
  • 6 garlic cloves, minced
  • 6 cups chopped carrots (about 10 medium carrots)
  • 1 carton (32 ounces) reduced-sodium vegetable broth
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 can (15 ounces) crushed tomatoes, undrained
  • 2 medium ripe avocados, peeled and cubed
  • Optional: Sour cream, sliced red onion and additional paprika

Instructions

  • 1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add lentils and garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker. Stir in carrots, broth and seasonings. Cook, covered, on low 4-6 hours or until vegetables and lentils are tender.
  • 2. Stir in diced tomatoes; cook, covered, 30 minutes longer. Serve with avocados and, if desired, sour cream, red onion and additional paprika.
  • 3.
    Freeze Option:
    Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts

1-1/4 cups: 310 calories, 10g fat (1g saturated fat), 0 cholesterol, 574mg sodium, 47g carbohydrate (11g sugars, 12g fiber), 13g protein.

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