Sprouted Lentil Chili
Recipe type: Stew
Cuisine: American
Cook time: 
Total time: 
Serves: 8 servings
Enriched with cumin, fragrant onions and slowly simmered tomatoes, this Sprouted Lentil Chili pairs beautifully with sour cream, avocado and freshly chopped cilantro. This recipe was developed in partnership with TruRoots, using their Sprouted Lentil Trio.
  • ¼ cup extra virgin olive oil
  • 1 medium yellow onion, chopped fine
  • 6 cloves garlic, chopped fine
  • 1 tablespoon finely ground sea salt
  • ¼ cup ground cumin
  • 3 tablespoons mild chile powder
  • 3 tablespoons dried oregano
  • 1 teaspoon crushed red pepper flakes
  • ¼ teaspoon cayenne pepper
  • 2 (8-oz) packages TruRoots Sprouted Lentil Trio
  • 3 cups diced peeled tomatoes
  • 8 cups long-simmered beef bone broth (recipe here) or water
  1. Warm the olive oil over medium-high heat in a Dutch oven or heavy stock pot. Toss in the chopped onion and garlic, sauteing until fragrant and translucent, about 3 minutes. Turn down the heat to medium-low, and continue cooking the onions and garlic in the hot oil until they begin to caramelize around their edges - about ten minutes further.
  2. Stir in the salt and spices, and continue cooking a minute or two longer.
  3. Stir in the lentils and tomatoes, and then pour in the broth and simmer, over medium heat, until the lentils are softened and cooked through - about 15 minutes.
Recipe by Nourished Kitchen at https://nourishedkitchen.com/sprouted-lentil-chili/