Ground Lamb And Lentil Chili Recipes

LAMB CHILI WITH LENTILS

Steps:

• Heat the oil in a large heavy pot, and add the meat. Cook over medium-high heat for three or four minutes, stirring with a heavy metal kitchen spoon to break up any lumps.
• Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chile powder, and stir to blend well. Cook until the onions are translucent.
• Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. Bring to a boil, stirring often. Cook for 20 minutes.
• Place the lentils in a saucepan with 3 cups of water, and salt to taste. Bring to a boil, and simmer for 15 minutes, stirring often. Drain.
• Add the lentils to the meat mixture. Cook for 10 minutes, stirring often. Remove bay leaves. Serve with a dollop of sour cream, and wedges of lime if desired.

BEEF AND LENTIL CHILI

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.

TURKEY-LENTIL CHILI

Steps:

• Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more.
• Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.

GROUND LAMB AND LENTIL CHILI

Steps:

• In a medium pot, heat oil over medium heat. Add garlic and onions and saute until onions are transparent, 2 to 3 minutes.
• Add chile powder, paprika, chile flakes, cayenne, cumin and coriander; saute, stirring constantly, about 2 minutes more.
• Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5 to 7 minutes.
• Stir in lentils, broth, tomatoes, oregano, rosemary, salt, sugar, and pepper; bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, about 30 minutes, adding some water to pot if lentils absorb all liquid before chili is done.
• Garnish with cilantro before serving.

HEALTHY LENTIL CHILI

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.

SPICY LAMB CHILI

Steps:

• Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
• When onions are soft and meat browned; drain well.
• Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
• Sauté for 1 to 2 minutes.
• Add tomatoes and beans; bring soup to a boil.
• Reduce heat, simmer for 15 minutes.
• Ladle into bowls and garnish with toppings.

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP

Steps:

• Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
• Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
• Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
• Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

GROUND CHICKEN AND LENTIL CHILI

Steps:

• In a medium pot heat oil over medium heat. Add garlic and onions and saute until onions are translucent, 2 to 3 minutes.
• Add chili powder, paprika, pepper flakes, cayenne, cumin and coriander. Saute, stirring constantly, for 2 additional minutes.
• Add chicken, stir and mash with wooden spoon to break into fine pieces. cook until evenly browned, 5 to 7 minutes.
• Stir in lentils, broth, tomatoes, oregano, salt, sugar and pepper. Bring to boil, then reduce heat to simmer. Cover. Stir occasionally; cook until lentils are tender and chili is think, about 30 minutes. Add more broth if lentils absorb all liquid.

LENTIL CHILI

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.

MEDITERRANEAN LAMB AND LENTIL STEW

Steps:

• Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
• Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
• Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.