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Title: Lentil Chili (Chili Con Lentejas)
Categories: Chili, Vegetarian
Yield: 8 Servings

2 c Lentils
1/3 c Barley
1 Bay leaf
1 tb Cumin powder
3 c Water or vegetable broth
1 c Tomato sauce
Salt and pepper; to taste
1/2 c Olive oil
2 md Carrots; grated fine
2 lg Onions; minced fine
2 tb Serpolet (mother of thyme)
8 cl Garlic; minced fine
4 tb Paprika
2 tb Cumin powder
1 tb Garlic powder
1 ts Salt
1 ts Thyme
1/2 ts Oregano
1/2 ts Pepper

Cook lentils and barley with bay leaf, cumin, and broth. Add tomato
sauce and season to taste when half done.

Heat olive oil; saute carrots, onions, serpolet, and garlic until
carrots are soft. Put lid on and let stew over lowest heat for
20 minutes.

Grind remaining ingredients together to make a chili powder.

Combine cooked lentils with vegetable mixture. Add chili powder to
taste (I used it all), and water to cover. Cook over low heat until
water is absorbed. Correct seasoning and serve in bowls or over
rice.

M's notes:

This would look better if you cut the onions and carrots into small
dice, but I believe the flavors marry better this way.

The lentils taste just fine without chili powder, but I like them
better with.

Posted by: Michael Loo, Oct 19, 1998

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