Easy Lentil Chili

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Great chili. Any leftovers can be reheated. Add just a little water if chili's too thick. Note: this is a recipe i adopted in the great 'zaar adopta-thon; i have made some minor adjustments to it. Be careful with the crushed red pepper flakes; they vary in heat and some can be quite hot. You may wish to add less to start with, and adjust it later.

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Steps

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Combine lentils and 7 cups of water in a dutch oven.

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Bring to a boil.

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Reduce heat and simmer , partially covered , for 30 minutes.

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Peel and chop the onions.

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Peel and mince the garlic , and put it in a small bowl with all the spices.

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Heat the oil in a skillet and saute the onions until soft and translucent.

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Add the garlic and saute for a minute , then add the seasonings.

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Stir in 2 cups of water with the onions.

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Add the onion mixture to the lentils.

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Partially cover and cook for 45 minutes more , stirring every 10 minutes until thick.

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Add the vinegar and sprinkle with a little chopped cilantro if desired.

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Ingredients

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lentils, water, olive oil, onions, garlic, salt, cumin, fresh ground pepper, paprika, thyme, crushed red pepper flakes, red wine vinegar, diced tomato, tomato paste