I should have put up a picture, but I just ate it–not the picture, the lentils. I put up this cloud picture because Pinterest won’t post to my boards without a picture. Does this inspire you to cook lentils?
This can be made as liquid as you want for a stew or to serve over rice or noodles. Or make it a bit thicker for a baked potato topper (which I just had), topping on nachos, or for burrito filling–really, anything you can do with beef chili, you can do with this. I used the ingredient list from Madras Lentils to make this and save money.
2 cups lentils uncooked
1 med. onion
2-3 T chili powder (and red pepper flakes or hot sauce, if you like it hotter)
3-4 garlic cloves (or powdered garlic)
Tomato soup (Trader Joe’s roasted red pepper and tomato soup is what I prefer.)
15 ½ oz. can of red kidney beans
15 ½ oz. can organic diced tomatoes
Salt and cumin to taste.
Chop onion and cook gently with a little olive oil.
Add can of tomatoes with the water.
Add can of beans with water.
Add lentils, chili powder, and enough ready-to-eat soup to get it the consistency you want. If using condensed soup, you will need to add more water or vegie broth.
Simmer on low heat for an hour, stirring frequently.
The lentils will absorb liquid, so if you need to add more liquid, add soup or water. Add the garlic near the end. You can chop the cloves fine or press through a garlic press.
Serve over rice or as a stew in a bowl or any of the other options listed above.
If you want the lentils to soften and mush even more, simmer longer. Just stir frequently so as not to burn it.