Recipe: Lentil Chili (Mollie Katzen recipe)

LENTIL CHILI

4 cups dried lentils
2 cups tomato juice
4 cups water
1 (16 ounce) can diced tomatoes
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon thyme
10 to 12 medium garlic cloves
2 medium onions, finely chopped (1 2/3 to 2 cups)
2 teaspoons salt
Lots of freshly ground pepper
4 to 6 tablespoons tomato paste
1 to 2 tablespoons red wine or balsamic vinegar
Crushed red pepper to taste

Place lentils, tomato juice and water in a large soup pot. Bring to a boil, partially cover, and lower heat to a simmer. Cook about 30 minutes, checking occasionally to be sure it isn't cooking any faster than a gentle simmer.

Stir in tomatoes, cumin, paprika, thyme, garlic and onions. Partially cover and simmer 15 minutes more, until lentils are very tender.

Add water or tomato juice in 1/4 cup increments if necessary to prevent dryness. Stir in salt, pepper and tomato paste; simmer, partially covered, about 15 minutes until lentils are very soft.

About 10 minutes before serving, stir in vinegar and red pepper.

Makes 8 servings
Source: Still Life with Menu by Mollie Katzen