The Best Creamy Shrimp Bisque Recipe
Easy Lentil Chilli is a 30-minute weeknight dish for warmth, comfort, and nourishment. This plant-based chilli is satisfying. There are Fritos on top—thanks.
– 2 Tbsp olive oil – 1 medium onion, diced – 4 cloves garlic, minced – 28 ounce can fire roasted crushed tomatoe – 12 ounce bottle of your favorite beer, I used Corona – 15 ounces vegetable, chicken, or beef stock – 1 1/4 cups small French lentils, rinsed – 1 or 2 canned chilies in adobo sauce, chopped (use the whole can if you like the heat) – 1 heaped Tablespoon chili powder – 1 heaped Tablespoon ground cumin – salt and fresh cracked black pepper – juice of 1 lime, optional
In a large stock pot, sauté onions and garlic in olive oil. Stir often for 5 minutes to soften onions.
Mix the tinned tomatoes, beer, stock, lentils, chillies, chilli powder, and cumin in the pot. Season with a teaspoon of salt and pepper.
After boiling, reduce the heat and simmer for 15-20 minutes to tenderise the lentils. I cover the pot, but you can leave it off for thicker chilli.
You can add more salt to the chilli if you like. If you want to, add the lime juice. Add the toppings of your choice and serve.