It’s no secret, I love lentils. They do all kinds of good to me. I’m also addicted to Pulse, which is a great
time waster phone app that manages all my magazine, blog and recipe inspiration subscriptions. This chili recipe popped up via the Meatless Monday feed (on a Monday afternoon, nonetheless), and I knew right away from the ingredient list that it would be a hit. With a few adjustments, and a kick from my friend’s homemade pickled jalapeños, Monday’s dinner was underway. As was meatless Tuesday’s lunch.
This soup can be ready in under 30 minutes, which, aside from imminent belly satisfaction, means only one other thing– more time for Pulse surfing! Do you use Pulse? What are some of your favorite feeds? Do you also get carried away in its awesomeness?
Materials (makes about 6 servings, adapted from Running with Tweezers)
1 medium yellow onion, diced
2-3 cloves garlic, finely diced
1/2 jalapeño, finely diced (scrape seeds out or omit for less/no heat)
2 tablespoons olive oil
1 cup red lentils
3.5 cups water or vegetable broth
1 15-oz. can diced tomatoes
1 can beans (I used pinto)
1 Tbsp smoked paprika
2 tsp ground cumin
1 tsp brown sugar
a few generous splashes of hot sauce (I used Cholula)
salt to taste
1. Heat oil in a medium saucepan, add onions and cook until translucent, about 5 minutes.
2. Add garlic and jalapeño, if using, stir and cook for another minute or so.
3. Throw in the lentils, and stir well to coat. Add water/broth, tomatoes, spices and hot sauce.
4. Bring to a boil, cover partially, then reduce heat to a simmer and allow to cook for about 30 minutes, and remember to stir every once in a while so nothing sticks to the bottom of the pot.
Super easy, filling and satisfies the meatless factor, whichever day of the week you choose to exercise it on.