Lighter than traditional beef chili, this Sprouted Lentil Chili combines sprouted lentils with fragrant cumin, hot chiles, slow-simmered tomatoes, caramelized onions, and plenty of garlic. A variety of lentils contributes to varied texture.
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The gelatin in broth, while not a complete protein in and of itself, helps to extend the protein in other foods making it a perfect partner for protein-rich lentils. Lentils are also particularly rich in micronutrients like phosphorus, potassium, and iron.
Sprouted Lentil Chili
- ¼ cup extra virgin olive oil
- 1 yellow onion chopped fine
- 6 cloves garlic chopped fine
- 1 tablespoon finely ground real salt
- ¼ cup ground cumin
- 3 tablespoons mild chile powder
- 3 tablespoons dried oregano
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon cayenne powder
- 1 pound sprouted lentils (a variety is best)
- 3 cups diced tomatoes
- 8 cups bone broth
- 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.
- Stir in the salt and spices, and continue cooking a minute or two longer.
- 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.