Dinner
Lentil Chili
Lentil chili simmers until the red lentils melt into a thick hearty base, carrying the gentle heat of poblano peppers, the warmth of cumin and smoked paprika, and the brightness of fresh cilantro stirred in at the end.
- Total
- 42 min
- Prep
- 15 min
- Cook
- 27 min
- Serves
- 6
Nutrition per Serving
- Calories
- 280
- Protein
- 14g
- Carbs
- 46g
- Fat
- 6g
- Fiber
- 9g
- Sugar
- 7g
- Sodium
- 430mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 3 medium poblano peppers, seeded and chopped
- 1 medium white onion, chopped, plus more, for garnish
- 1/4 cup tomato paste
- 5 clove garlic, finely chopped
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 5 cup water
- 2 (14.5 ounce) cans no-salt-added diced tomatoes
- 1 1/2 cup dried red lentils
- .5 cup finely chopped fresh cilantro leaves and tender stems, plus more, for garnish
- 3/4 tsp salt
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add poblanos and onion; cook, stirring occasionally, until the onion is softened and translucent, 7 to 8 minutes. Add tomato paste, garlic, chili powder, cumin and smoked paprika; cook, stirring often, until the mixture is very fragrant and the garlic softens slightly, about 2 minutes.
- Add water and tomatoes; bring to a boil over high heat. Stir in lentils; return to a boil. Reduce heat to medium; simmer, stirring occasionally, until the lentils are tender, 20 to 25 minutes. Stir in cilantro and salt. Divide the chili among 6 bowls. Top each with chopped onion and cilantro, if desired.