Use this easy and comforting recipe for the last of the chilly nights in early spring. It gets better as it sits, and is perfect for re-heating at lunch or for weeknights.
Purchase our GRAIN Laird Lentils for this recipe here.
Smoky Laird Lentil Chili:
1.5 cups Laird lentils
1 large onion (roughly 2 cups chopped)
2 tsp salt of choice
2 tsp chile powder
2 tsp paprika
3 carrots, peeled and chopped
3 large tomatoes, chopped
3 chipotle peppers in adobo sauce
1 796 ml can whole tomatoes
2 cups water
3 cups chopped green kale
1 lemon, juiced
On medium high heat, heat the olive oil and add the chopped onion and salt. Cook for 6-8 minutes until turning brown. Add the chopped carrots and cook for 5-7 minutes more. While the carrots cook, puree the whole canned tomatoes and the chipotle peppers. When the vegetables are ready, add the lentils, water, chile powder, paprika, chopped tomatoes and pureed tomato mixture to the pot. Cover and bring to a boil. Once boiling, turn heat to medium and cook, stirring, for 45 minutes or until the lentils are cooked. Add the kale and cook for 5 minutes more. Stir in the lemon juice at the end of cooking and season to taste.
Serve hot, topped with fresh oven made croutons and grated parmesan cheese.