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Red Lentil and Carrot Chili
Andre Lewis

Red Lentil and Carrot Chili

Red lentils collapse into a thick rust-colored base while carrots stay in small, sweet pieces. It costs little, freezes well and doesn't need a blender. Four to five hours is enough; an eight-hour cook turns the lentils gluey and erases every vegetable in the crock.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cups dry red lentils rinsed
  • 2 cups diced carrots
  • 1 1/2 cups diced yellow onion
  • 4 cloves garlic minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 28 oz canned crushed tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 1/2 tsp kosher salt
  • 1 tbsp apple cider vinegar

Method
 

  1. Rinse the lentils in a fine-mesh sieve until the draining water is nearly clear.
  2. Place the lentils, carrots, onion, garlic, chili powder, cumin, paprika, tomatoes, broth and salt in a 6-quart crockpot.
  3. Stir well, cover, and cook on low for 4 to 5 hours until the lentils have softened into the broth and the carrots are tender.
  4. Stir from the bottom and add up to 1 cup hot water if the chili is too stiff to ladle.
  5. Add the vinegar and rest uncovered for 10 minutes before serving.