BEEF AND LENTIL CHILI
Lentils were one of the crops on my dad's farm when we were growing up, and they're the best-kept secret in this delicious chili recipe. This dish is great for a large family meal and also freezes well. Everyone who asks for this recipe is amazed at how simple it is. -Cindy Agee, Lewiston, Idaho
Provided by Taste of Home
Time 1h20m
Yield 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook ground beef and onion, crumbling meat, over medium-high heat until beef is no longer pink, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Add next 5 ingredients; bring to a boil. Add lentils and water. Reduce heat; simmer, covered, until lentils are soft, about 1 hour, stirring often. Add water if mixture seems too dry.
Nutrition Facts : Calories 367 calories, Fat 16g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 655mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein.
LENTILS AND CARNE
My aunt is from Panama. This is a dish that she taught me. The first time she made it for me she had to convince me to try it. I had never had lentils before and they are not very appetizing to look at. LOL It's not the prettiest dish in the world, but it is packed with WOW flavor! The way the meat is cooked and then the lentils, put over some steamed white rice...MMMMMMMM!!!! Though they each have amazing flavor on their own, the secret is to put them all together and eat it together. I have tweeked this some from the way she taught me, but it's nearly the same. I use a couple different seasonings and not as much salt, but that's okay because the key to this dish is really the veggies and sauce. If you're brave enough to try it, I know you'll love it! Everyone does. I have made several lentil converts with this dish! LOL This does take a little time, but it is soooooo worth it! It's not as hard as it looks, I promise! I hope you try it! Enjoy! Note: This is the pic I took after I made it today. I usually let the meat and veggies cook down more so that the veggies break down more and the sauce is thicker, but I was hungry and couldn't wait! LOL It was still deeeelish!!!!
Provided by Christine Whisenhunt @cwhisenhunt
Categories Beef
Number Of Ingredients 19
Steps:
- FOR CARNE: In a VERY large and deep skillet, put just enough olive oil to keep the meat from sticking while it cooks. Coat meat VERY well, excessively even, on both sides with Lawry's all seasoning and brown meat on both sides, cooking until just cooked through. This will not take long since the meat is so thin. Remove meat as it finishes cooking. When all meat is done, put the tomato sauce, diced tomatoes, garlic, seasonings into the pan and stir well. Return meat to pan and settle it down into the sauce. Cover with the onions and peppers and continue to cook, covered, over medium heat for 30-40 minutes, stirring once or twice. Then, continue to cook another 20-30 minutes uncovered, until meat is very tender and veggies have become very soft and sauce thickens a little. Stir occasionally to prevent sticking or burning. Reduce heat if necessary.
- FOR LENTILS: Rinse lentils well and remove any bad beans or rocks you find. Put in a large pan with 6 cups of hot water, onion and seasonings. Cook on high, covered, until begins to boil, then reduce heat to medium and continue to cook until lentils are tender. They should be done about the same time as your carne if you put them on to cook as soon as you have your carne and sauce together and get it cooking. Add additional hot water as needed. Do not let them dry out; keep them covered in liquid. These take 45 minutes to an hour to cook through.
- FOR RICE: Once the carne and lentils are well on their way, get your rice going. It should have just enough time to cook and then rest before the rest of your meal is finished. Cook at least 1/2 cup uncooked rice per person.
- Note: The best way to eat this is to put some rice on your plate and spread it out, then cover that with some lentils, then put the carne with some veggies and sauce over that. The best bite has a little of each in it! You are not going to believe the flavor this has. It is just bursting with yummy goodness! Enjoy!
TURKEY-LENTIL CHILI
This is such a great and filling recipe, you hardly notice it's good for you!
Provided by GG
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more.
- Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 26.8 g, Cholesterol 29.7 mg, Fat 7.2 g, Fiber 11.1 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 669.9 mg, Sugar 5.2 g
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