This is one of my favorite plant-based versions of chili. I love to make this in fall and spring for the satisfying combination of fresh bright orange carrots and hearty earthy lentils. I serve it with yogurt, sour cream or plant-based cheese. —Rebekah Ranes, Sedona, Arizona
Carrot and Lentil Chili
Can you freeze Carrot and Lentil Chili ?
Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Carrot and Lentil Chili
Prep Time
30 min
Cook Time
4 hours 30 min
Yield
8 servings (2-1/2 quarts)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3/4 cup dried green lentils, rinsed
- 3/4 cup dried red lentils, rinsed
- 6 garlic cloves, minced
- 6 cups chopped carrots (about 10 medium carrots)
- 1 carton (32 ounces) reduced-sodium vegetable broth
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 can (15 ounces) crushed tomatoes, undrained
- 2 medium ripe avocados, peeled and cubed
- Optional: Sour cream, sliced red onion and additional paprika
Directions
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add lentils and garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker. Stir in carrots, broth and seasonings. Cook, covered, on low 4-6 hours or until vegetables and lentils are tender.
- Stir in crushed tomatoes; cook, covered, 30 minutes longer. Serve with avocados and, if desired, sour cream, red onion and additional paprika.
Nutrition Facts
1-1/4 cups: 310 calories, 10g fat (1g saturated fat), 0 cholesterol, 574mg sodium, 47g carbohydrate (11g sugars, 12g fiber), 13g protein.
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