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
Enriched with cumin, fragrant onions and slowly simmered tomatoes, this Sprouted Lentil Chili pairs beautifully with sour cream, avocado and freshly chopped cilantro. .
Servings: 8 servings
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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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