¿Hola como estas!?
The D.J. on the radio said the heat index is 94 degrees here today, but because I do what I want, and have A/C, — I made this lentil chili as I cooly danced around my
dance kitchen floor.
This recipe is from Simply Quinoa, and it came up in my feeds today as I was wondering what I could do with some leftover cooked lentils I had in my refrigerator from another recipe. Ah, good ole serendipity!
She calls it lentil sloppy joes. I called it chili. Whatever you want to call it, you’ll call it pretty dang good. She served hers on a bun. I served our over pasta. She used a slow cooker with uncooked lentils. I used the stovetop with already-prepared lentils. She had her measurements. And, I tweeked them for our tastes and the amount of lentils I had already made.
Anyway, here we go… 🚀
1- cup chopped carrots 🥕
1 – cup chopped mushrooms 🍄
1- cup chopped onions, or generous sprinkle of onion powder to taste, I opt for that
3 – cloves of garlic, minced
Approximately 3.5 cups of cooked lentils. (If uncooked, use 1 1/2 cups.)
I omitted the quinoa, but you can add 1/2 cup uncooked quinoa if you like.
8 oz. – tomato sauce
1/2 – cup ketchup
1 – Tbsp. Maple syrup
1 – tsp. hot sauce
1/4 – tsp. Chili powder
1- tsp. paprika
Salt and pepper to taste
1 – cup vegetable broth
Sauté your carrots and mushrooms
Add minced garlic till fragrant
Stir that around
Dance in your kitchen 💃🏻💃🏻💃🏻💃🏻
Add all the other ingredients and bring to s boil, then cover on simmer to keep warm once the veggies are cooked. All we’re doing is warming this through.
Make your pasta
Dance some more 💃🏻💃🏻💃🏻💃🏻
Mix together, or plate separately.
Top with your favorite vegan cheddar for a skyline chili totally vegan dinner! Enjoy!