Quick post for tonight.
Here is my “so delicious you won’t believe it’s vegan” lentil chili.
You won’t miss the meat. Trust me.
Took only 45 minutes to make and serves 6.
I’ll make this again and again.
2tbsp organic coconut oil
1 bundle of organic leeks-whites and light green parts only sliced (these carry a lot of sand, so be sure to rinse thoroughly)
Tsp kosher salt
1 cup organic red lentils
1/2 cup organic black lentils
1 15oz can organic crushed tomatoes
32oz organic vegetable stock
2 Tbsp organic chili powder
1tbsp organic cumin
Heat coconut oil in a large pot (Dutch oven sized) until melted. Add in leeks and salt. Sweat until soft.
Sort lentils to remove any impurities or stones and rinse well with cool water until water is no longer cloudy. Add to pot of leeks and sauté for 3 minutes. Add in tomatoes and stir.
Pour in stock and allow to come to a small boil. Add in chili powder and cumin then stir. Reduce heat to medium low and simmer. Stir occasionally. As the lentils cook they will expand and thicken. Add more vegetable stock or water if needed.
Chili is complete when lentils are soft. Add additional kosher salt to taste if needed.
Serve with crusty bread or just enjoy a bowl!
Chef Dominique H. Lipscomb ’15
If you chose to repost any of my recipes to your site, IG, Facebook, or any other medium of social media…
Please give me credit. Thank you!!