Thanks to Rebecca’s Pocket for pointing to this Lentil Chili recipe by Mollie Katzen. As the description notes, the dish came out quite full-bodied and has some “depth” to its spices, although it did well with a few splashes of hot sauce. Tasty, filling, nutritious (crazy protein and fiber), and will keep me fed for days. What’s not to like? ^_^
I stuck pretty much to the recipe as written, except,
- Prepped the cumin, paprika, and thyme by throwing them in a pestle for a crush or two with the mortar, just to release the oils a bit.
- Used four medium cloves of garlic, then another teaspoon of garlic powder later.
- Used seven tablespoons of tomato paste, as there was an extra spoonful left in the can that I didn’t want to go to waste. So “one small can of tomato paste.”
- Started with two teaspoons of kosher salt, then wound up adding another dash or two after it had cooked a while longer.
I’m looking forward to trying out the Sloppy Joe idea with this.
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