Lentil-Bean Chili

This is the chili that I make most often these days. The lentils really add to the texture. First pressure cook the lentils, spices and most of the vegetables, then stir in the other beans and corn. A great dish to prepare hours ahead of time and then reheat just before serving. Freezes well.

2 cups chopped onion

1 cup chopped mushrooms

4 cups water

1 cup dry lentils

1 chopped bell pepper

2 to 3 cloves garlic, minced

1 stalk celery, diced

1 carrot, diced

1 Tablespoon chili powder

1 Tablespoon cocoa powder

2 teaspoons oregano

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 28 oz. can crushed tomatoes

1 8 oz. can tomato sauce

1 can black beans

1 can kidney beans

1 cup frozen corn

In a pressure cooker, saute' onions and mushrooms in 2 tablespoons water for about 6 minutes. Add 2 more tablespoons water, the garlic, celery, carrots, spices and cook one more minute. Stir in remaining water, the lentils, crushed tomatoes and tomato sauce. Cook under pressure 22 minutes. Stir in black and kidney beans and corn.

Optional: add a cup of diced zucchini, butternut squash, or beets along with the lentils.

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Instructions for cooking in a regular pot on top of the stove: Saute' onions and mushrooms in 2 tablespoons water for about 6 minutes. Add 2 more tablespoons water, the garlic, celery, carrots, spices and cook one more minute. Stir in remaining water, the lentils, crushed tomatoes and tomato sauce. Reduce heat to simmer about 40 minutes or until lentils are very tender. Stir in black beans, kidney beans and corn, and cook about 10 minutes longer.

Note: After cooking the chili (or any other big batches of food), I like to pour it into a large shallow casserole dish to cool as quickly as possible before refrigerating. A fan sitting on the counter, pointing at the dish will help it cool. Stir occasionally.

Lentil Loaf - Pressure Cooker

Similar to traditional meat loaf but without all the grease. Easy to make though the ingredients list is rather long. When I cook this recipe, I usually double it to make two lentil loaves. First the onions, mushrooms, lentils and rice are cooked in a pressure cooker, then the loaf bakes in the oven.

1 to 2 cups finely chopped onion
1 to 2 cups finely chopped mushrooms
3 cups water
1 1/2 cups dry uncooked lentils
1/2 cup uncooked brown rice
1 bay leaf
1/2 teaspoon thyme
1 Tablespoon tahini

2 Tablespoons ground flax seed
1/3 cup water
1/4 cup chopped walnuts (optional)
1 Tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon paprika
2 Tablespoons tomato paste
1 1/2 teaspoon soy sauce
1/2 Tablespoon vegan Worchestershire sauce

Optional Tomato-Maple Glaze
1/4 cup tomato paste
2 Tablespoons maple syrup
1 1/2 Tablespoons apple cider vinegar
1 Tablespoon soy sauce
1 teaspoon paprika

In a pressure cooker, dry-saute' the onions and mushrooms for two minutes. Add 3 cups water, the lentils, rice, bay leaf, thyme and tahini. Cook under pressure for 20 minutes. Allow pressure to release naturally. Remove bay leaf.

Stir together flax seed meal, 1/3 cup water, chili powder, garlic powder, onion powder, cumin, oregano, paprika, tomato paste, soy sauce, Worchestershire sauce and walnuts if using. Add this mixture to the cooked lentils and rice and stir well. Fill the loaf pan. Bake at 350 for 40 minutes.

Stir together Tomato-Maple Glaze ingredients. Spread onto the top of the lentil loaf after it has baked 20 minutes. Continue baking the remaining 20 minutes.

Holiday meal suggestion:

Lentil Loaf, Mashed Potatoes with Mushroom Gravy,
 Broccoli Salad, Stuffing, Cranberry Sauce, Carrot Mash

To make burgers instead of a loaf, form pressure-cooked lentil-rice mixture into patties. If the mixture is too wet, stir in 1/4 to 1/2 cup of cornmeal. Bake on a parchment paper lined cookie sheet at 350 for 15 minutes, flip burgers over and bake 15 minutes longer.

Red Lentil Stew

This oil-free savory, slightly sweet stew is delicious served over potatoes or rice. Prepare and measure all of the ingredients before beginning to cook and this recipe is a breeze to put together.

2 red bell  peppers
6 or 7 small dates or 1/4 cup maple syrup
5 cloves garlic, peeled
1 onion, chopped
1 cup mushrooms, chopped
1 stalk celery, chopped
1 carrot, chopped
1 Tablespoon chili powder
1 Tablespoon oregano
1 teaspoon paprika
1/4 teaspoon red pepper
7 cups water

1 - 28 oz. can crushed tomatoes

1 pound dry red lentils

Prepare

Chop the onion, mushrooms, celery and carrot by hand or in a food processor.  Place the chopped onion, mushrooms, celery and carrot in a pressure cooker.

Remove stems and seeds from red bell peppers. Finely chop the red bell peppers along with the dates and garlic in a food processor.  Measure the chili powder, oregano, paprika and red pepper into a small bowl.  Open the can of tomatoes.  Measure 7 cups of water.  Sort and rinse the red lentils.

Cook

In the pressure cooker dry-saute' the onions, mushrooms, celery and carrot for two minutes. Add 1/4 cup water along with the chopped red bell peppers, dates, garlic and all the spices. Saute' for one minute. Add the remaining water, the tomatoes and the red lentils.

Lock the lid on and cook under pressure for 10 minutes.  Release pressure quickly.

Note: This recipe can be cooked in a large pot instead of a pressure cooker.  After sauteing the veggies and adding the remaining ingredients, simmer, covered for 20 minutes or until the red lentils are tender. If using brown lentils, simmer for 45 minutes.

Hungarian Goulash Lentils

Hungarian Goulash with brown and wild rice

6 1/2 cups of water
1 onion, diced
1 bell pepper (green or red), diced
1 stalk celery diced
2 carrots, diced
2 cups mushrooms chopped

2 cloves garlic, minced
1 teaspoon dried oregano
3 to 4 teaspoons paprika
1/2 teaspoon caraway seeds
1/2 teaspoon black pepper
1/2 teaspoon salt (optional)
6 small chopped dates or 2 Tablespoons brown sugar (optional)

1 lb. (about 2 1/3 cups) dried lentils
2 bay leaves
1 Tablespoon vinegar
1 6 oz. can tomato paste or 8 oz. tomato sauce

In a large pot, saute' onion, bell pepper, celery, carrots and mushrooms in 1/4 cup of water about 10 minutes. Add 2 tablespoons water, the garlic, oregano, paprika, caraway seeds, black pepper, salt and sugar and cook one minute longer. Add the remaining water, lentils, bay leaves, vinegar and tomato paste. Mix well and cook, covered, over low heat until lentils are very tender, about one hour.

Remove the bay leaves and serve over rice.

Pressure cooker instructions: Cook under pressure for 12 minutes. Allow pressure to release naturally.

Lentils Marinara

Serve this versatile sauce over rice, potatoes, raw zucchini noodles, any cooked vegetables or pasta. It's even good by itself as an Italian flavored stew.

1 onion, diced
1 stalk of celery, diced
1 carrot, diced
2 to 4 cloves of garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
3 cups veggie stock (or water)
1 cup tomato sauce
1 cup dried lentils
2 finely diced tomatoes (or a 14.5 oz can)
1 to 2 bay leaves

In a large skillet dry-saute' onion, celery, and carrot 10 minutes .  Add 2 tablespoons of stock, the garlic, oregano, basil and thyme and cook for 1 minute.   Pour in the rest of the stock, the tomato sauce, diced tomatoes, lentils and bay leaf and cook for about 45 minutes or until the lentils are tender.

Options:  Add chopped bell pepper and/or sliced mushrooms along with the onion.
                Garnish with chopped fresh parsley

Braised Lentils

Braised Lentils are full of flavor without any added oil. Serve this satisfying stew over rice or baked potatoes or in a bowl by itself. Leftovers are great!

3 1/2 cups vegetable stock (divided)
1 onion, diced
1 stalk celery, diced
1 carrot, diced
1 to 2 cloves garlic, minced
1 Tablespoon ketchup
1 teaspoon Dijon mustard
1 teaspoon salt-free seasoning
3/4 cup wine (red, pink or white)
1 bay leaf
1 1/2 cups lentils

Heat 1/4 cup vegetable stock in a large skillet. Saute' the onion, celery and carrot for 5 to 10 minutes.

Add another 1/4 cup veg stock, garlic, ketchup, mustard and salt-free seasoning and cook one more minute.

Stir in the remaining vegetable stock, wine, bay leaf and lentils. Cover and simmer 45 minutes. Check the lentils and cook 10 or 20 minutes longer until the lentils are very tender. Remove bay leaf.

Spanish Lentils - for this variation, omit the ketchup and mustard and add 1 Tablespoon of paprika along with the garlic.

Madras Lentils

Serve this flavorful stew by itself or over rice or potatoes.

Ingredients

1 cup dry lentils
2 cups water, divided
1 cup diced onion
1 cup chopped mushrooms (optional)
1 stalk celery, diced
2 cloves garlic, minced
1 bay leaf
1 1/2 cups tomatoes, diced or one 14 oz can, undrained
1 1/2 cups cooked kidney beans or one 14 oz can, drained
2 to3 teaspoons chili powder
2 teaspoons cumin
1 teaspoon turmeric
1/8 teaspoon black pepper (optional)
1/2 cup nondairy milk such as rice or almond milk

Instructions

In a large skillet cook onion, mushrooms and celery in 1/2 cup of the water for 10 minutes.

Add garlic, chili powder, cumin and black pepper and cook one minute longer.

Mix in lentils, bay leaf and 1 1/2 cups water and simmer covered for 30 minutes.

Add tomatoes and kidney beans.  Cook about 15 minutes or until lentils are tender.

Remove bay leaf.  Stir in nondairy milk.

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Pressure cooker instructions for Madras Lentils and Rice

In pressure cooker, saute' onion, mushrooms, celery in 2 Tablespoons of water for 10 minutes. Add 2 more Tablespoons of water, 2 minced cloves of garlic, 1 Tablespoon chili powder, 2 teaspoons cumin and 1 teaspoon turmeric and cook one minute longer. Mix in one cup of uncooked lentils, 1/2 cup uncooked brown rice, 2 3/4 cups water, tomatoes and bay leaf. Cook under pressure for 20 minutes and allow pressure to release naturally. Remove bay leaf, stir in kidney beans, milk and 1/4 teaspoon or more of ground black pepper.

Sloppy Lentils

Similar to Lentil Joes, this recipe is a bit easier to prepare as it starts out with dried lentils and can be made in one pot. You will need another pot to cook some rice or potatoes to go with it.

Ingredients

3 1/2 cups vegetable stock
1 onion, chopped
1 red bell pepper, chopped
1 Tablespoon chili powder
1 1/2 cup dried lentils
1 15 oz can diced tomatoes, or l lb. fresh tomatoes, diced
1 Tablespoon Tamari soy sauce
2 Tablespoons Dijon mustard
1 Tablespoon vinegar
1 teaspoon vegan Worcestershire sauce
1 Tablespoon maple syrup, agave nectar or honey (optional)
1/2 cup fresh cilantro or parsley, chopped (optional)

Instructions

Saute onions and bell pepper in 1/3 cup vegetable stock in a large pot for 5 minutes. Add chili powder and saute one minute longer. Add remaining liquid, lentils, tomatoes and seasonings. Bring to boil and simmer one hour or until lentils are tender.

Serve over rice or potatoes.

Lentil Joes

Lentil Joes on brown Basmati rice

Ingredients

1 onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
8 oz. can tomato sauce
1 Tablespoon prepared mustard (yellow)
1 Tablespoon Dijon mustard
1 Tablespoon soy sauce or Tamari
1 teaspoon vegan Worchestershire sauce
2 1/2 cups cooked lentils
1/4 teaspoon ground cumin
1 - 2 Tablespoons brown sugar (optional)
hot sauce or cayenne pepper to taste - if desired

Instructions

Saute onion, green pepper and garlic in small amount of water or vegetable broth.

Add remaining ingredients and warm, stirring occasionally over low heat.

6 servings

Similar to Sloppy Lentils.