Tag Archives: No-Chicken Broth

Red Lentil Thai Chili

by

5

I served this chili (and the Spicy Broccoli Cheeze Soup) at a party yesterday and it was a total hit, some people asked for leftovers to-go! It was even better today when I had it for lunch and dinner. It’s such a unique tasting chili, I really love the curry paste mixed with the sweet potatoes and lime.

This recipe is from one of my favorite vegan food blogs – Post Punk Kitchen. I doubled this recipe and skipped a few steps because I thought it would fit in my crock pot but it didn’t! My hubby had to run to the fire station to borrow a bigger pot.

Water or broth for sautéing
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15 oz can low-fat coconut milk
28 oz can diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional but VERY GOOD WITH IT!)

Preheat a 4-quart pot over medium heat. Saute onions and pepper for 5 to 7 minutes. Add garlic and saute a minute more.

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

Taste for salt and seasoning, top with cilantro and lime and serve!

Red Lentil, Chickpea & Chili Soup

by

1

Now that the weather is finally getting colder, I can make all my favorite soups! My toddler has almost perfected the use of a spoon so the timing is perfect!

This soup is one of our favorites and it’s super easy and healthy. This is similar to my Italian’ish Lentil Tomato Soup but with different spices – more of an Indian curry-type soup.

Ingredients:

Servings: 4

  • 2 teaspoons cumin seeds
  • 1 large pinch chili flakes
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 5 ounces red lentils
  • 3 1/2 cups vegetable stock – I use Imagine Brand No-Chicken Broth
  • 1 (14 ounce) can diced tomatoes, undrained
  • 1 cup cooked chickpeas, drained and rinsed (can used canned or homemade) – I pressure cook a pound or so a week and use those rather than canned.
  • Salt & Pepper, to taste
  • 1/4 – 1/2 cup cilantro, chopped
  • Plain soy yogurt  – It’s really good with this, try it!!

Directions:

  1. Heat a large saucepan and dry fry the cumin seeds and chili flakes for 1 min or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 minutes Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
  2. Whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add the chickpeas. Heat gently, season well with salt & pepper and stir in the cilantro. Finish with a spoonful of yogurt.