Time 2h25m Yield 14 Cups Number Of Ingredients 14 Steps:
Combine lentils and 7 cups of water in a Dutch oven. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes. Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices. Heat the oil in a skillet and saute the onions until soft and translucent. Add the garlic and saute for a minute, then add the seasonings. Stir in 2 cups of water with the onions. Add the onion mixture to the lentils. Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick. Add the vinegar and sprinkle with a little chopped cilantro if desired.
Time 1h20m Yield 2-1/2 quarts. Number Of Ingredients 10 Steps:
In a Dutch oven, cook ground beef and onion, crumbling meat, over medium-high heat until beef is no longer pink, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Add next 5 ingredients; bring to a boil. Add lentils and water. Reduce heat; simmer, covered, until lentils are soft, about 1 hour, stirring often. Add water if mixture seems too dry.
Time 1h Yield 6 servings Number Of Ingredients 16 Steps:
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes. Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes. Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.
Time 35m Yield 8 servings. Number Of Ingredients 9 Steps:
In a Dutch oven, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.
Time 1h25m Yield 12 Number Of Ingredients 15 Steps:
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. Mix carrots and celery into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.
Time 1h25m Yield 12 Number Of Ingredients 15 Steps:
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. Mix carrots and celery into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.
