Sunday, November 13, 2005

Tonight for dinner I made "Spicy Lentil Chili" from an old issue of Gourmet magazine. It was okay but not a make-again. I liked it, I just like my other chili recipes better. Here is the recipe in case someone else wants to make it:

Spicy Lentil Chili
1 medium onion, chopped
1 red bell pepper, chopped
1 fresh jalapeno chile, seeded and finely chopped
1 celery rib, chopped
1 carrot, chopped
3 garlic cloves, minced
2 tsp kosher salt
1/2 tsp black pepper
4 Tbsp olive oil
2 Tbsp packed light brown sugar
2 Tbsp chili powder
1 Tbsp paprika
2 tsp ground cumin
1/2 tsp cayenne, or to taste (I doubled that)
2 tsp dried oregano, crumbled
1 tsp dried thyme, crumbled
1 tsp dry mustard
2 cups lentils, rinsed and drained
1 Turkish or 1/2 California bay leaf
2 qt vegetable broth (64 fl oz)

Cook onion, bell pepper, jalapeno, celery, carrot, garlic, salt, and pepper in oil in a 5 or 6 quart heavy pot over moderate heat, stirring occasionally until softened, 6 to 8 minutes.

Meanwhile, stir together brown sugar, spices, oregano, thyme, and mustard, then add to vegetables and cook, stirring, until very fragrant, about 4 minutes. Add lentils, bay leaf, and stock and simmer, uncovered, stirring occasionally, until lentils are very soft; 50 to 60 minutes. Discard bay leaf before serving.

Makes 6 servings.

Tomorrow is grocery-day, so thankfully we will have more food in the house to last us until we go to Connecticut for Thanksgiving!

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