Title: Lentil Chili
Categories: Main dishes, Soups & ste
Yield: 8 Servings

4 c Dried lentils
6 c Water, more if necessary
16 oz Canned tomatoes chopped
2 ts S, ground cumin
1 ts Paprika
1/2 ts Dried thyme
12 Garlic cloves, minced
2 md Onions, finely chopped
2 ts S, salt
Freshly ground black pepper
6 tb Ons, tomato paste
2 tb Ons, balsamic vinegar
Crushed red pepper, to taste

-----------------------------OPTIONAL TOPPINGS-----------------------------
Thin slices of aged cheddar
Toasted cashews
Minced fresh parsley

Place lentils and 6 cups waer in a large kettle or Dutch oven. Bring to a
boil, partially cover (mostly cover, but leave an air vent), and lower heat
to a simmer. Leave it this way for about 30 minutes, cheking it every now
and then to be sure it isn't cooking any faster than a gentle simmer.

Add tomatoes, cumin, paprika, thyme, garlic and onions. Stir, mostly cover
again, and let it cook for another 45 to 60 minutes until the lentils are
tender. Check the water level as it cooks, and add water or tomato juice in
1/4 cup increments as needed to prevent dryness. Stir from the bottom every
10 to 15 minutes during the cooking.

Add salt, pepper, and tomato paste. Stir and continue to simmer slowly,
partially covered, until the lentils are very soft (up to 30 minutes more).

About 10 to 15 minutes before serving, add vinegar and red pepper. Adjust
the seasonings to taste, and serve with some or all of the optional
toppings.
Posted to EAT-L Digest 31 Dec 96

Recipe by: Still Life With Menu/Mollie Katzen

From: "McNamara, Kelly"

Date: Thu, 2 Jan 1997 11:13:39 -0500