Spicy Lentil Chili Notes
An adapted recipe from Sauce, a Milwaukee restaurant via “Gourmet”.
Ingredients
- 1 medium Onion
- 1 Red Bell Pepper chopped
- 1 Jalapeno pepper, seeded and minced
- 1 Celery Rib, chopped
- 1 Carrot, chopped
- 3 Garlic Cloves, minced
- 2 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 4 tablespoons Olive Oil
- 2 Tablespoons Packed Light Brown Sugar
- 2 Tablespoons Chili Powder
- 1 Tablespoon Paprika
- 2 Teaspoons Ground Cumin
- 1/2 Teaspoon Cayenne
- 2 Teaspoons Dried Oregano, crumbled
- 1 Teaspoon Dried Thyme, crumbled
- 1 Teaspoon Dry Mustard Powder
- 2 Cups Lentils, rinsed and drained
- 1 Bay Leaf
- 2 Quarts Chicken or Vegetable Stock
Serves / Yields
Serves 6
Preparation Instructions
Cook onion, bell pepper, jalapeno, celery, carrot, garlic, salt and pepper in a 5-6 qt. pot in olive oil, over moderate heat, stirring occasionally, until softened, about 6-8 minutes. Meanwhile, mix together brown sugar, spices, oregano, thyme and mustard and then add to vegetables and cook, stirring until very fragrant, about 4 minutes. Add lentils, bay leaf and stock and simmer, uncovered, stirring occasionally, until lentils are very soft, about 50-60 minutes. Discard bay leaf before serving.
Credit
This recipe was provided by The Spice House.