Ingredients

The following ingredients have 8 Servings
  • 1 zucchini (medium, diced)
  • 1 green pepper (diced)
  • 1 yellow pepper (diced)
  • 1 red onion (chopped)
  • 2 tablespoon olive oil
  • ½ inch cinnamon stick
  • 2 bay leaves
  • 4-6 black peppercorn
  • 3-4 garlic cloves (minced)
  • 1¾ cup red lentils
  • 2 x 14.5 oz can diced tomatoes [I used Hunt's Fire Roasted Diced Tomatoes]
  • 10 oz can RO*TEL Diced Tomatoes & Green Chilies
  • 8 cups water
  • 1 teaspoon red chili powder or cayenne powder
  • ½ teaspoon cumin powder
  • salt (to taste)
  • black pepper (to taste)
  • 1 lemon juice

Instruction

  • In a pan heat oil on medium heat. Once oil is hot, add bay leaves and black peppercorns. Saute for 30 seconds.
  • Add diced zucchini, green pepper, yellow pepper and chopped onions.
  • Cook for 6-7 minutes or till the veggies are soft and start turning brown in color.
  • Add chopped garlic and cinnamon stick and cook for 2 minutes or till the raw smell of garlic goes away.
  • Add Hunt's Fire Roasted Diced Tomatoes and RO*TEL Diced Tomatoes & Green Chilies and cook for 4-5 minutes.
  • Add the washed and drained red lentil and mix. Cook for 2 minutes.
  • Now add 8 cups of water, stir to combine. Also add salt, black pepper, cover and cook the lentil chili for 20-25 minutes or till lentils are softened and done.
  • Add red chili powder/cayenne, cumin powder and mix. Cook uncovered for 3-4 minutes.
  • Let the chili cool down a bit, remove bay leaves and then transfer half of it to a blender and blend to a smooth paste.
  • Transfer the pureed part to the pan again and simmer for 5 minutes.
  • Top the lentil chili with croutons, cilantro, scallions, cheese, sour cream or anything you fancy and enjoy!