Red Lentil Thai Chili

We all have issues with left-overs. Boring! It is natural to crave variety. This recipe, which is perfect for the coming season, never gets old. Chili is also a great opportunity to plan ahead. Put one serving each into some tupperware, slap a date on them and throw them in the freezer for a quick lunch for the next three months.  For those of you that can’t stand the heat don’t worry, this is NOT spicy, just full of flavor. If you do like spicy, as I do, add some Sriracha hot sauce. It goes really well with the Thai flavors.  Enjoy!

Red Lentil Thai Chili  

Serves 12

Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced ( I like more )
2 tablespoons chili powder
1 3/4 lbs sweet potatoes (about 3) peeled and cut into ¾ inch chunks
1 1/4 cup red lentils
1/2 teaspoon salt
5 cups vegetable broth
2 15-oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15-oz can lite coconut milk
2 15-oz cans diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional)

1. Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes.

2. Add garlic and saute a minute more.

3. Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning.

4. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

3 thoughts on “Red Lentil Thai Chili

  1. I would love to say yes but… it really changes the dish to cook it longer than it says. When I cooked it longer before (just twice as long as suggested) the lentils became really mushy and the soup texture was grainy and not as tasty. It just becomes a bunch of mush so if you are into that sort of thing… If you want to have minimal after work prep you can do some of it ahead of time. Here is the adjusted instructions.

    Preheat a skillet over medium heat. Saute onions and bell pepper in oil with a pinch of salt for 5-7 minutes. Add garlic and saute 1-2 minutes more. Remove from heat, set aside to cool.

    Peel and cut the sweet potatoes. In a 4 quart pot: combine potatoes with the dry lentils, chili powder and onion/pepper mix. Cover with plastic wrap and the pot’s lid to store in the fridge for up to 24 hours. (may want to chop up some cilantro now and store as well)

    In an appropriate sized container/tupperware (9 cups) : combine the kidney beans, curry paste, coconut milk, and diced tomatoes. Store in the fridge up to 24 hours.

    When you get home: add the 4cups broth to the pot (with the potatoes and lentils) and put over medium high heat. Cover and bring to a boil. Let it boil for 15-20 minutes, stirring occasionally. Check sweet potatoes for desired tenderness with a fork. When easily pierced, add the contents of the tupperware and heat through. Soup shouldn’t boil for any more than 30 minutes.

    Top with cilantro and a squeeze of lime!

  2. Sounds good.
    Could some of this be done in a crock pot?
    You know me.. love to just come home, serve and eat.
    🙂

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