Black and Red Lentil Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon balsamic vinegar
- 6 cloves garlic (minced)
- 1 large bell pepper any color, chopped (about 1 cup or 5 oz.)
- 1 tablespoon mild chili powder
- 1 teaspoon mexican oregano (or regular oregano)
- 1/2 teaspoon chipotle chile powder (or to taste)
- 1 teaspoon salt (optional or to taste)
- 1 large onion (about 2 cups or 1/2 lb. chopped)
- 1 cup black beluga lentils (rinsed and picked over see notes below)
- 1/4 cup split red lentils or masoor dal (rinsed and picke
- 4 cups low-sodium vegetable broth (i use pacific foods o
- 1 16-ounce can fire-roasted tomatoes
- 1 teaspoon low-sodium soy sauce or gluten-free tamari or coc
- Carbohydrate 4.75521250216248 g
- Cholesterol 0 mg
- Fat 0.609375000663066 g
- Fiber 1.33687501315475 g
- Protein 0.881555000485035 g
- Saturated Fat 0.0910822501168278 g
- Serving Size 1 1 Serving (58g)
- Sodium 21.990250039958 mg
- Sugar 3.41833748900773 g
- Trans Fat 0.162106500109786 g
- Calories 23 calories
[ { "@type": "HowToStep", "text": "Heat your pressure cooker (use the “sauté†or “brown†setting on electric PC’s). Add the onions and cook until they begin to brown, adding water by the tablespoon if they start to stick. Add the peppers and garlic and cook for another couple of minutes, adding water as needed." }, { "@type": "HowToStep", "text": "Add all the dry spices and the lentils and cook while stirring for another minute. Stir in the vegetable broth and tomatoes. Lock the lid in place, and bring to high pressure (switch to high pressure setting on electric PC and set timer for 10 minutes). After 10 minutes at high pressure, remove from heat or turn off and allow pressure to come down naturally for at least 10 minutes." }, { "@type": "HowToStep", "text": "Use a quick release method to release the pressure and open the lid carefully. Stir and check that lentils are tender; if not, cover loosely with the lid and heat on low (“warm†setting) until they are soft. Add the vinegar, soy sauce, and salt to taste. If the chili seems too thick, add additional broth or water. Check seasonings and add extra to taste. Serve sprinkled with chopped fresh parsley or cilantro." } ]
