Root Veggie Lentil Chili
By Isa Chandra Moskowitz
Makes 6 servings
Time: About an hour
Note: This recipe calls for 2 pounds of root veggies, so use whichever are available to you. Some of my faves are rutabaga or turnip (they taste similar, so I wouldn't suggest both,) celeriac, golden beats, parsnip and even the humble carrot.
- 2 pounds root vegetables, peeled and cut into 1/2 inch chunks
- 1 tablespoon olive oil
- 1 small onion, diced medium
- 1 red pepper, diced medium
- 3 cloves garlic, minced
- 1 tablespoon mild chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 2 tablespoons cocoa powder
- 1 cup green lentils, washed
- 4 cups vegetable broth
- 1 15 oz can diced tomatoes
- 2 teaspoons agave or maple syrup
- Cilantro and lime for garnish (optional)
- Preheat a 4 quart soup pot over medium high heat.
- Saute onions and bell pepper in oil until translucent, about 4 minutes.
- Add garlic and saute for another minute.
- Add chili powder, cumin, coriander, oregano, salt and cinnamon.
- Add 1/2 cup of the vegetable broth and the cocoa powder; cook for about 1 more minute, while stirring, to dissolve the cocoa.
- Add lentils, vegetable broth, diced tomatoes and root veggies.
- Cover pot and bring to a boil, keeping a close eye. Once it's boiling, lower heat to a simmer and cook for about 45 minutes, until lentils are tender and root veggies is soft.
- Mix in agave.
- Add water as necessary to thin out the chili.
- Taste for salt and seasoning.
- Let sit for 10 minutes or so for maximum flavor.
- Serve garnished with cilantro and lime if you like.