Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Bean - Spicy Red Lentil Chili
Famous Authors (View All Authors)
Soups - Bean -  Spicy Red Lentil Chili Post by :visshop Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3501

Click below to download : Soups - Bean - Spicy Red Lentil Chili (Format : PDF)

Soups - Bean - Spicy Red Lentil Chili

-------- ------------ --------------------------------
1 medium onion, chopped
1 red bell pepper, chopped
1 fresh jalapeno chile, seeded and finely chopped
1 celery rib, chopped
1 carrot, chopped
3 garlic cloves, minced
2 teaspoons kosher salt
1/2 teaspoon black pepper
4 tablespoons olive oil
2 tablespoons light brown sugar, packed
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon cayenne, or to taste
2 teaspoons dried oregano, crumbled
1 teaspoon dried thyme, crumbled
1 teaspoon dry mustard
2 cups lentils, rinsed and drained
1 Turkish, or 1/2 California bay leaf
2 quarts chicken stock or broth (64 oz)
accompaniments: sour cream, chopped tomato, scallions, cilantro


Cook onion, bell pepper, jalapeno, celery, carrot, garlic, salt, and pepper in oil in 5 to 6 quart heavy pot over medium heat, stirring occasionally, until softened, 6 to 8 minutes.

Meanwhile, stir together brown sugar, spices, oregano, thyme, and mustard, then add this mixture to the vegetables and cook, stirring until fragrant, for about 4 minutes. Add lentils, bay leaf, and stock. Simmer, uncovered, stirring occasionally until lentils are very soft, 50 to 60 minutes. Discard bay leaf before serving.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Bean -  Taco Soup Soups - Bean - Taco Soup

Soups - Bean -  Taco Soup
Weight Watchers 1 lb. ground round 1 lg. onion chopped 1-16oz. can ranch style beans 1-16 oz can pinto beans 1-16 oz can whole kernel corn 1-16 oz can diced tomatoes 1 can Rotel tomatoes 1 pkg. taco seasoning mix 1 pkg.dry ranch dressing mix 2 cans water Brown the ground round with onion drain off. Add the taco sesoning and dry ranch dressing mixes. Add all the canned beans corn and tomates. Do not drain liquids from canned items. Add water, stir, bring to a bubble and let simmer 1 hour. 1 cup = 3points.
PREVIOUS BOOKS

Soups - Bean -  San Antonio Bean Soup Soups - Bean - San Antonio Bean Soup

Soups - Bean -  San Antonio Bean Soup
1 pound dried beans, your favorite Hambone 2 quarts waterSalt, pepper and garlic powder to taste 1 medium onion, coarsely chopped 2 stalks celery, chopped 2 carrots, chopped 1 small bell pepper, chopped 2 cups diced ham Soak beans overnight. In the morning, drain water and put beans in a large soup pot. Add ham bone, 2 quarts water and seasonings. Simmer 2 to 3 hours. Add vegetables and ham and more water if needed. Simmer until vegetables are tender.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT