Thursday, January 16, 2014

Vegetarian Test Kitchen - Lentil Chili

This time of year is all about staying warm and trying to keep up those resolutions you made. Being single ladies, sometimes it's tough to cook just for yourself. While we don't mind eating leftovers, eating leftovers for an entire week can get a little wah wah. So instead of planning and making a well-balanced meal, you're left eating an entire baguette and some cheeses or making quesadillas because you've been standing in front of your refrigerator too long trying to come up with something to eat. This is not to say that eating an entire baguette and cheeses is a bad thing per se. I mean, we all should feel Parisian every once and a while.  

When I came accross this lentil chili recipe, I was very intrigued. We've all been to chili-off's before. You have your standard red/beef/pork chilis, your white chicken chilis, but never before had I seen a vegetarian LENTIL chili. It also helped that in my pantry I had half a bag of brown lentils waiting to be used, so let's just chalk this recipe up to fate. We followed the recipe fairly closely, but we halved it because we didn't need 4 servings of chili each (see what I mean about eating leftovers for an entire week?). The results were pretty darn delicious and the recipe is perfect for adding more interesting flavors. We did end up adding salt and pepper to the finished product and the salt certainly helped with the flavor. Some add-ins that we'll be trying in the future?
  • More spices (basil, sriracha, red pepper flakes, oregano)
  • Carrots
  • Avocado
  • Potatoes
  • Tofu

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