Tasty Tuesday … Vegan Red Lentil Chili

12 comments
Cooking, Musings, Photography, Tasty Tuesday ..., Vegan Dishes, Vegetarian Cooking

The weather here is getting colder and wetter. That means soup time at our house. I’m a huge fan of lentils, especially the versatile red ones. They turn a beautiful salmon red when cooked and are popular in many cuisines around the world. Here, in this fresh tasting chili they really shine. Combine all the ingredients, puree them smooth or slightly chunky, press the start button on your Instant Pot and you’re half an hour or so away from a healthy, delicious and warming dinner. If you don’t have an Instant Pot know that red lentils cook very quickly on the stovetop as well. Just combine the puree, lentils and water in a large soup pot, bring it to a boil, partially cover and  simmer the chili gently for about 30 to 45 minutes. And if you would prefer to use a slow cooker pour the puree, lentils and water into the crock-pot insert and simmer on low for several hours. Green onions and avocado added at the end really add a special touch. I highly recommend using them if they’re available, but lightly steamed fresh greens added at the end are also tasty.

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Don’t be put off by the long list of ingredients! It’s mostly measuring out spices!

This recipe yields 6 to 8 servings.
I usually freeze some for when the cook needs a day off.
On those days we simply reach into the freezer for an easy “Take-in” dinner! 😉

Here’s the recipe for the Vegan Red Lentil Chili:

  • 1 large (28oz) or 2 small (14oz) cans of tomatoes, fire roasted are nice
  • 6 oz of tomato paste
  • 1 large onion, peeled and coarsely chopped
  • 3 red bell peppers, seeded and cut into chunks
  • about 6 to 12 pitted dates, depending on their size
  • 8 to 10 cloves of garlic, peeled
  • 4 tablespoons apple cider vinegar
  • 1 to 2 tablespoons of dried parsley flakes
  • 1 1/2 tablespoons dried oregano
  • 1 to 2 tablespoons salt-free chili powder (not Cayenne!)
  • 2 teaspoons smoked paprika, sweet or hot (your choice)
  • 1/2 teaspoon chipotle powder or a tablespoon of chipotle en adobo
  • about 1/2 teaspoon dried hot red pepper flakes, start with less and add more later if needed
  • 1 pound (about 2 cups) red lentils, washed well and rinsed
  • 6 to 7 cups water
  • thinly sliced green onions
  • some ripe avocado, chopped small
  • freshly steamed greens are nice too when added to the serving dish

 

Combine the first 13 ingredients  in a large bowl or the Instant Pot insert.

Puree everything until smooth.
Leave some small bits for extra texture if you like.
Pour this back into the Instant Pot inner cooking vessel and
Add the red lentils and water.


Stir until everything is well combined.
Close the lid and seal the pressure vent.
Cook on high pressure for 10 minutes and then let the pressure come down naturally.

Stir again and taste. Adjust seasoning if needed.
And don’t forget that most soups and stews taste even better the next day!
Enjoy!
🙂

 

Posted by

My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

12 thoughts on “Tasty Tuesday … Vegan Red Lentil Chili”

  1. Yum, Sabine! I’m cold today, so this sounds amazing. We’re having salmon with pappardelle which will also be warming. 😄 I might need to make chili tomorrow! Thanks for the idea and take care!

    Liked by 1 person

  2. It looks delicious Sabine, especially for a cold and damp day, more likely your kind of weather for the next few months. Every cook needs a day off for those days when she wants to explore more than just her kitchen. 🙂

    Liked by 1 person

      • I have to expand my horizons Sabine. I bought several recipe books but a fellow blogger who writes a cooking blog (and suggested I get the slow cooker) suggested I try easy recipes at two Facebook sites so have been making different types of stew based on those recipes. My mom used to make soup a lot in the Winter and I really enjoyed it. I hope to do that when I get more time.

        Liked by 1 person

  3. This sounds so yummy. I just got an Instant Pot recently and have enjoyed the ease of cooking dried beans. I will have to gather the ingredients and try this one out. It is cold and wet/snowy here too.

    You mentioned that red lentils make salmon red? I love salmon and would like to know more.

    Liked by 1 person

    • I advent bought a can of beans since I got my Instant Pot. It’s great for beans, but also for vegetable broth and I make a minestrone (with dry cannellini beans) thats delicious.
      The comment on the color of the red lentils was to imply that when they are cooked they turn a beautiful salmon red color. But I wouldn’t be surprised if there were some recipes out there that combine the two.
      Happy cooking LuAnne!

      Like

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