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Categories:
olive oil onions garlic chili powder ground cumin oregano ceyenne pepper water brown lentils tomato puree green onion
Viewed: 62 - Published at: 5 years agoIngredients
- 2 tsp olive oil
- 1/2 cup chopped onions
- 2 garlic cloves, minced
- 2 Tbs chili powder
- 1 Tbs ground cumin
- 1 tsp droed oregano leaves
- 1/8 tsp ceyenne pepper
- 4 cups (or more) water
- 1 cup dried brown lentils
- 1/2 cup tomato puree
- 1/2 cup plus 2 Tbs chopped green onion
Method
- Heat oil in a large saucepan over medium heaty. Add onion and saute 2 minutes. Add chili powder ground cumin, oregano leaves and cayenne pepper; stir 30 seconds. Add 4 cups water, lentils, and tomato puree. Increase heat and bring to boil, skimming off any foam from surface. Reduce heat to medium and simmer until lentils are tender, adding more water as needed if dry for about 30 minutes. Stir in 1/2 cup chopped green onions. Season chil with salt and pepper. Can be made ahead by two days. Rewarm in sauce pan over medium heat, stirring occasionally. Divide chili and serve with remaining chopped green onions
