Detox recipe Lentil Chili

Recipe for your detox

This is on my menu today.  I picked up the lentils at either Coborns or WalMart in the "bean" aisle.

Lentils are a round, flat seed with the most protein of any edible plant.  They are also rich in vitamin B6, folate, fiber, thiamine, iron, copper, and zinc, all important  to your body during a detox.  The lentils come in green, orange, red, yellow, brown, black and pick and are a healthy and hearty meat substitute.  The brown variety are the most common.  But be careful - these lentils can get mushy if over-cooked.  Green are also popular and flavorful, they tend to hold their shape even after cooking.  Red lentils are popular in Indian cuisine.  Be sure not to store the lentils more than 6 months as they become faded and take longer to cook. 

One pound yields approximately 7 cups of cooked lentils.  Preparing lentils is easy:

1. Rinse the dried lentils in cool water and then drain.

2. In a large saucepan, combine 1 pound lentils and 5 cups of water or vegetable broth. Bring to a boil.

3. Reduce heat and simmer, covered.  Stir occasionally.  Cook until tender, 25-30 minutes for most varieties.  Red lentils take approximately 5-10 minutes.

4. Drain excess cooking liquid.

5. Cooked lentils will keep in a covered container for up to 3 days in the fridge.

For those of you not afraid to be without a recipe I use the following in a lentil and bean chili...I don't use measurements.  I use what I have in the fridge or at home and adjust as needed.  The list includes the following:

cooked brown lentils

sauteed onion, garlic and red and green peppers

rinsed, drained red kidney beans

Canned, diced tomatoes, not drained   or I  use my homemade canned salsa

spices (chili powder, cumin, coriander)

Cook until boiling, then simmer.  Remember the brown lentils are quick to lose their shape.  Adjust spices as needed.

For you recipe followers, give the red lentil chili (swiped from Allrecipes.com) a try and let me know what you think!  Don't be afraid to vary your spices or add other spices to your liking.

Red Lentil Chili

Ingredients Edit and Save

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Original recipe makes 12 servingsChange Servings

• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 cups chopped onion
• 1 bulb garlic cloves, chopped
• 1 (16 ounce) package dry lentils
• 1 (6 ounce) can tomato paste
• 1 (14.5 ounce) can crushed tomatoes
• 2 quarts water

• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 dash paprika
• salt to taste
• black pepper to taste
• 2 cups sliced carrots
• 2 cups sliced celery

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Directions

1. Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic, and cook until tender. Mix in lentils, tomato paste, and crushed tomatoes. Pour in the water. Season chili with chili powder, cumin, paprika, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.
2. Mix carrots and celery into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.

Kitchen-Friendly View

• PREP25 mins
• COOK1 hr
• READY IN1 hr25 mins