Title: Lentil Chili
Categories: None
Yield: 12 Servings

1/3 c Olive oil
1 md Onion, cut into 1/2-inch
-dice
2 Cloves garlic, minced
1 md Carrot, peeled, coarsely
-chopped in food processor
7 c Water
1/3 c Tomato paste
2 c Lentils, brown, picked over,
-rinsed and drained
1 Green pepper, deribbed, cut
-in 1/2-inch dice
1 Red pepper, sweet, deribbed,
-cut in 1/2-inch dice
19 oz Canned red kidney beans,
-rinsed and drained
1 c Canned garbanzo beans,
-cooked, rinsed and drained
2 c Tomatoes, whole, in puree
1/3 c Chili powder
4 ts Cumin, ground
1/4 ts Red pepper flakes
Salt, to taste
Black pepper, fresh, to
-taste

Heat the olive oil in a large heavy pot. Saute the onions, garlic and
carrot over medium heat until the carrot is tender. Add the water, tomato
paste, lentils, green and red pepper, garbanzo and kidney beans. Add the
tomatoes, breaking them up against the side of the pot as you do. Add and
stir in the chili powder, cumin and red pepper flakes. Bring to a boil.
Reduce heat to moderate. Cover. Cook 45 minutes or until lentils are tender
but not mushy. Add more water if necessary. Adjust seasoning to taste.
Serve alone or over plain boiled white rice.

Posted to EAT-L Digest 09 Jan 97

From: Joel Ehrlich

Date: Wed, 1 Jan 1997 11:26:56 -0800