Red Lentil Chili
Serves 6-8
Ingredients:
3 ounces of pitted dates (approximately 12 Deglet Noor)
1 pound red lentils
7 cups water
2 14.5-ounce cans salt-free diced tomatoes (fire roasted preferred)
1 6-ounce can salt-free tomato paste
10 ounces chopped onion (approximately one large)
1 pound red bell pepper, (approximately 2 large), finely chopped
8 cloves garlic, finely minced
4 tablespoons apple cider vinegar
1 1⁄2 tablespoons dried parsley
1 1⁄2 tablespoons dried oregano
1 1⁄2 tablespoons salt-free chili powder
2 teaspoons smoked paprika (different than regular paprika)
1⁄2 teaspoon chipotle powder (or more to taste)
1⁄4 teaspoon crushed red pepper flakes (or more to taste)
scallions (for topping at the end)
Preparation: place tomatoes, tomato paste, red bell peppers, garlic and dates in a blender and blend until smooth, then pour into an electric pressure cooker with the remaining ingredients. Cook on high for 10 minutes and release pressure.
Or, using a crock pot, cook on low for 6-8 hours.
Chef’s Note: we love this served over a baked Yukon gold potato topped with a sprinkling of faux Parmesan.
To receive $45 off of the Instant Pot go to www.Instantpot.com and use the code AJ.
Photo by Wendy Solganik of Healthy Girls Kitchen.