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Quick Lentil Chili

Microwaverina's picture
  Hot water 3 Cup (48 tbs)
  Lentils 1 Cup (16 tbs)
  Bay leaf 1
  Onions 2 , chopped
  Carrots 2 , thinly sliced
  Garlic 5 Clove (25 gm), minced
  Hot chili pepper 1 , seeded and minced
  Olive oil 1 Teaspoon
  Celery stalks 2 , sliced
  Tomato 1 , seeded and chopped
  Green pepper 1⁄2 , cubed
  Sweet red pepper 1⁄2 , cubed
  Canned chopped tomatoes with juice 3 1⁄2 Cup (56 tbs)
  Tomato pasta sauce 1 3⁄4 Cup (28 tbs) (Basic Variety)
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Chili powder 2 Teaspoon
  Ground cumin 1 Teaspoon
  Dried marjoram 1 Teaspoon
  Dried oregano 1 Teaspoon

In a 1 1/2-quart casserole, combine the water, lentils, and bay leaf.
Microwave on high for 10 minutes.
Stir well, then microwave on high for 10 minutes.
Cover, set aside, and keep warm.
In a 2 1/2-quart casserole, combine the onions, carrots, garlic, chili peppers, and oil.
Microwave on high for 3 minutes, or until crisp-tender.
Stir in the celery, fresh tomatoes, green peppers, and red peppers.
Microwave on high for 5 minutes, or until the peppers are crisp-tender.
Drain the lentils and discard the bay leaf.
Add the lentils to the cooked vegetables.
Stir in the canned tomatoes and their juice, tomato sauce, parsley, chili powder, cumin, marjoram, and oregano.
Microwave on high for 8 minutes.
Stir and microwave on high for 7 to 12 minutes, or until heated through and the vegetables are tender.

Recipe Summary

Difficulty Level: 
Side Dish

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Quick Lentil Chili Recipe