Carrot And Lentil Chili Recipes
CARROT AND LENTIL CHILI
I make this lentil chili in the fall or spring. I love the satisfying combination of fresh bright orange carrots and hearty earthy lentils. Filled with flavor and color, it leaves me energized and nourished. It's also affordable and a terrific way to fit in more veggies and legumes. I serve this with yogurt, sour cream or plant-based cheese. It also makes a fun dip for your favorite crackers or cubes of bread. -Rebekah Ranes, Sedona, Arizona
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add lentils and garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker. Stir in carrots, broth and seasonings. Cook, covered, on low 4-6 hours or until vegetables and lentils are tender. , Stir in crushed tomatoes; cook, covered, 30 minutes longer. Serve with avocados and, if desired, sour cream, red onion and additional paprika., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 310 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 12g fiber), Protein 13g protein.
SLOW COOKER LENTIL CHILI
I found and made a wonderful lentil chili recipe on the web but when I wanted to make it again I couldn't find it. This is my attempt to recreate it. It is a substantial chili that your guests might not realise has no meat in it (I do eat meat but not every day). Vary the garlic and chili to your taste - I just happened to have some harissa to hand. Cumin gives a nice warm note. It is one of those "even better next day" dishes. This makes quite a lot but I do have quite a large slow cooker. If you didn't have a slow cooker I guess you could simmer on the hob for 90mins or so?
Provided by Moyni
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet and gently fry the onions, celery and carrot until soft (~ 8mins).
- Add the garlic, cumin, harissa and finely chopped fresh chili. Fry for a minute.
- Add the lentils, chopped tomatoes, tomato paste and stock and bring to simmer.
- Transfer to slow cooker.
- Cook on Low for 6-8 hours.
- Add kidney beans for the last half hour, tasting and adding salt and pepper to your taste then.
Nutrition Facts : Calories 438.7, Fat 4, SaturatedFat 0.5, Sodium 326.5, Carbohydrate 78, Fiber 28.4, Sugar 11.1, Protein 26.4
CARROTS AND LENTILS
This is a great, protein-rich, vegetarian dish of Turkish origin.
Provided by Ellen Janet Nestler
Categories World Cuisine Recipes Middle Eastern Turkish
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat; cook and stir onion until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir carrots, tomato paste, ground chile pepper, and sea salt into onion mixture; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
- Combine water and lentils in a saucepan and bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season carrots and lentils with salt and pepper and cool to room temperature.
- Serve carrots and lentils with a spoonful of Greek yogurt.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 46.5 g, Cholesterol 2.8 mg, Fat 12.2 g, Fiber 19 g, Protein 15 g, SaturatedFat 2.2 g, Sodium 239.1 mg, Sugar 9.8 g
VEGETARIAN RED LENTIL CHILI
The red lentils give this chili texture and protein. It's loaded with fresh vegetables, packed with flavor, and has just a tiny bit of heat from the fresh jalapenos.
Provided by CookingWithShelia
Categories Vegetarian Chili
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.
- Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.
- Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.
- Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 57.6 g, Fat 7.5 g, Fiber 18.9 g, Protein 20.3 g, SaturatedFat 0.7 g, Sodium 862.1 mg, Sugar 8.6 g
LENTIL CHILI WITH CHUNKY VEGETABLES
------This chili is vibrant with brightness of the chunky vegetables and the salsa combined with the expected richness of chili powder and cumin. Go hotter or milder if you like by substituting mild or hot Salsa for medium. I recommend cornbread and a salad to complete the meal. If you aren't feeding a crowd it should be easy to divide - or freeze the extra. People who prefer to avoid red meat can successfully substitute ground turkey for the ground beef.------ Note -- I originaly changed the title to "Chili-Spiced Lentil Soup with Chunky Vegetable" to reflect its entry into the Soup category of RSC#9. However, that's a very clunky and awkward name so I simplified it once it got back into my hands. :D
Provided by 3KillerBs
Categories Cheese
Time 1h15m
Yield 18-20 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a heavy skillet on medium-high. Brown the ground beef and onions. Drain excess grease.
- Mix beef, lentils, tomatoes, carrots, garlic, salsa, cumin, chili powder, salt, beef stock, and the reserved tomato juice in a large stockpot.
- Bring to a boil over medium heat. Reduce heat and simmer, covered, 30 minutes. Add diced celery. Cook 15 minutes more, stirring occasionally or until lentils and vegetables are tender and flavors are well blended. The chili should be thick but if it becomes too thick add additional beef stock OR tomato juice to achieve the desired consistency.
- Taste and adjust seasonings for desired level of heat. Different brands of chili powder vary in both heat and richness so adjustment is almost always necessary.
- Serve topped with shredded cheese. Garnish with sour cream and green chilis if desired. Pass the hot sauce at the table.
- Note:I prefer Franks for flavor without excessive fire. Others prefered Tropical Pepper Co.'s Scotch Bonnet sauce for excessive fire.
Nutrition Facts : Calories 294.5, Fat 12.7, SaturatedFat 5.8, Cholesterol 47.5, Sodium 731.8, Carbohydrate 24.1, Fiber 10.4, Sugar 5.2, Protein 21.7
FRENCH LENTIL AND CARROT SOUP
It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.
Nutrition Facts : Calories 338 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges
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