Beluga Lentil Chili with Crispy Kale

FullSizeRender

It’s been a long time since I’ve made chili, so I made some today but with beluga lentils. I made it this morning and have been snaking on it throughout the day, luckily I made plenty to last for dinner. I served it with some crispy kale, avocado, cheddar and sour cream. I also made some cornbread to go along with it. Perfect for meatless Monday!

This recipe serves 4.

Ingredients:

2 tablespoons of olive oil

1 red onion, chopped

2 bell peppers, chopped

1 jalapeño pepper, chopped

½ teaspoon of garlic powder

½ teaspoon of onion powder

Pinch of cayenne

½ teaspoon of paprika powder

Pinch of cumin or more to taste

Salt

1.5 litters of vegetable stock

500ml of tomato pure

1 tablespoon of honey

2 cups of beluga lentils

For the crispy kale:

4 cups of shredded kale

4 tablespoons of olive oil

Pinch of lemon pepper

Pinch of salt

Toppings:

Grated cheddar

Sliced avocado

Sour cream

 

Place the olive oil in a large saucepan or Dutch oven, over medium heat. Add the onions, bell peppers, jalapeño and all the spices. Cook for 3 minutes while stirring.

Add the vegetable stock and the tomato puree. Stir to mix it and let it cook for 10 minutes. Then using an immersion blender, blend it until smooth.

Add the lentils and honey. Let it cook for 30 minutes, stirring from time to time until most of the liquid has reduced and the lentils are cooked through.

To make the crispy kale, preheat the oven to 180C/350F. Mix the kale with the olive oil, lemon pepper and salt. Spread the kale in a single layer on a baking tray lined with parchment paper. Bake for 10 minutes until the kale becomes crispy.

Serve the lentil chili with a dollop of sour cream, avocado slices, grated cheddar and some of the crispy kale. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: