Lentil chili.

Lentil chili.

olive oil 2 tbsp. l.
a medium-sized onion, chopped 1 pc.
large red bell pepper, sliced ​​1 pc.
garlic cloves, finely chopped 5 pcs.
Dried, ground garlic 4 h. l.
brown lentils 450 g.
tomatoes, canned or crushed 410 gr.
bay leaf 1 pcs.
910 ml of vegetable broth.
cilantro, chopped 1/3 cup
salt and freshly ground black pepper to taste

In a large soup pot over medium heat, heat the olive oil.
Add onion and red pepper and cook 8 minutes or until they become softer and rosy.
Add the garlic and chili powder and cook for another minute.
Add lentils, tomatoes, broth and bay leaf. Bring to a boil, then reduce the flame to medium-low and simmer for 30 minutes, partially covered with a lid and not leading to a rolling boil until the lentils are tender. Remove from heat and remove bay leaf.
Put 3 cups of chili in a blender and pyurirovat.
Return the puree back to chilli and mix well. Season with salt and pepper to taste.
Add the cilantro and serve.

чечев чили

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