Red Lentil Chili

Weather in Michigan is always changing.  This past weekend it was sunny, beautiful and the thermometer hit 60 degrees.  But then a weather system moved in and dumped about a foot of snow on us.  Yikes!!!  So what to do on an unexpected snow day?   Play outside of course!  And make some chili for lunch…..

This chili is the ultimate comfort food.  Warm, nourishing, packed with fiber and protein.


Red Lentil Chili

2 Medium Yellow Onions, peeled and chopped (about 1 Cup)

4 Stalks Celery, chopped

5 Medium Carrots, peeled and chopped

2 cloves Garlic, minced

6 Cups Vegetable Stock

1 1/2 Tablespoons Chili Powder

1 teaspoon Cumin

1 teaspoon Paprika

2 Cups Red Lentils, rinsed

1 28 oz. can Crushed Tomatoes

1 15 oz. can Kidney Beans, rinsed and drained

Salt and Pepper to Taste

Cayenne Pepper to Taste (optional)


Add onions, celery, carrots, garlic and 1 cup of the vegetable broth to large pot and saute on medium high for 7 -8 minutes, until vegetables start to soften.

Add spices and cook for about 1 minute.

Add lentils, tomatoes, kidney beans, and the rest of the vegetable broth to pot, bring to a boil, and then cover and simmer on low for about 45 minutes, until the lentils are soft.  Make sure to stir periodically.

I’m a wimp when it comes to spicy food.  If you like your chili “Hot”, feel free to add cayenne pepper to taste.

I like to top my chili with some cheddar cheese and avocado.  Feel free to add whatever toppings you love.