Spicy Red Lentil Chili from Wegmans

By amandavthokie

6 Servings

Ingredients

• 1 c. Red Lentils
• 4 cups + 2 Tbls. Water, divided
• 2 Tbls. Butter
• 1/2 c. Onion, diced small
• 1/2 c. (1 stalk) Celery, diced small
• 2 Tbls. Garlic, chopped
• 1 med. (1/2 lb) Tomato, cored and diced (1 cup) (1 can)
• 2 c. Vegetable broth
• 1 Tbls. Tabasco sauce
• 1/8 tsp. Turmeric
• 1/8 tsp. Cumin
• 1/8 tsp. Cayenne pepper
• 1 tsp. Salt
• 1/2 tsp. Pepper
• 1/8 tsp. Chili powder
• 1 Tbls. Cornstarch
• 1/4 c. Green bell pepper, finely diced

Preparation

Step 1

1. Bring lentils and 2 cups water to boil; turn off heat. Remove half the lentils and liquid and place in food processor and puree about 1 minute. Set aside.
2. Melt butter in soup pot. Add onions & sweat (soften without browning) 2 minutes. Add celery and garlic and sweat 5 more minutes. Add tomatoes and cook 5 minutes.
3. Add vegetable broth, 2 cups water and seasonings. Bring to simmer.
4. Add reserved whole and pureed lentils and liquid and cook until lentils are tender, about 15 minutes.
5. Combine cornstarch and 2 Tbls. water to make a slurry. Bring soup to boil, add slurry and stir 30 seconds to thicken slightly. Turn off heat. Add green peppers. Season with salt to taste.