Red lentils with chili
4 servings
25 minutes
Red lentils with chili is a vibrant, spicy dish inspired by Mexican cuisine, combining rich spice aromas and the tender texture of lentils. Historically, Mexican cuisine is known for its passion for spices, and this recipe is a great example. It uses a blend of taco spices, red pepper, and cumin that add zest and depth of flavor. The addition of apple cider vinegar and puree brings a light tanginess that balances the spiciness. Lentils absorb the tomato sauce and spice aromas, becoming tender and rich. The dish pairs perfectly with rice, creating a nutritious and warming lunch or dinner. It's an excellent choice for lovers of spicy food and those seeking a vegetarian alternative to traditional Mexican chili.
1
Chop the onion, remove seeds from the pepper and dice it.
- Onion: 1 piece
- Sweet pepper (capsicum): 1 piece
2
Heat the oil, add onion and pepper, and sauté until soft.
- Vegetable oil: 2 ml
- Onion: 1 piece
- Sweet pepper (capsicum): 1 piece
3
Add a can of tomatoes, minced garlic, taco seasoning, red pepper flakes, and cumin. Simmer.
- Chopped tomatoes in their own juice: 1 jar
- Garlic: 4 cloves
- Taco seasoning: 1 tablespoon
- Red pepper flakes: 0.5 teaspoon
- Caraway: 0.5 teaspoon
4
Prepare the lentils. Rinse them with water and cook until soft, then drain the water and mix with tomatoes. Add apple cider vinegar, puree, and mix well.
- Red lentils: 1 glass
- Water: 3 glasss
- Apple cider vinegar: 1 tablespoon
- Apple sauce (puree): 50 g
5
Season to taste and serve with rice.
