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    » Home » Recipes » Bean and Lentil Recipes » Sprouted Lentil Chili

    Sprouted Lentil Chili

    Posted: Mar 10, 2017 · Updated: Jul 8, 2019 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    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.

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    5 from 1 vote

    Sprouted Lentil Chili

    Enriched with cumin, fragrant onions and slowly simmered tomatoes, this Sprouted Lentil Chili pairs beautifully with sour cream, avocado and freshly chopped cilantro.
    .
    Cook Time40 mins
    Total Time40 mins
    Servings: 8 servings
    Print Save Recipe Saved!

    Ingredients

    • 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

    Instructions

    • 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.
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    Hi, I'm Jenny! I'm a nutritional therapist, herbalist and the author of three natural foods cookbooks. You'll find nourishing bone broths, simple herbal remedies, and loads of fermented goodness on this site.

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