In the winter months, when it’s cold and dark outside, there’s nothing more satisfying for lunch than a thermos full of hot soup. And for busy moms there’s no better time-saver than tossing everything into a Crock-Pot in the morning and having dinner ready to go within hours. You can also make this recipe in a pot on the stove, but Crock-Pots are a lifesaver, producing perfectly cooked soups, stews, and chilis.
I love using lentils because they’re a powerhouse of nutrition (they have the third-highest level of protein by weight of any legume or nut) and they cook quickly compared to other beans and pulses. Unlike dried beans, which can take hours to soak and cook, lentils don’t need to be presoaked, and they’re ready in just forty minutes, in this case creating a thick heartwarming chili that explodes with flavor.
1 tablespoon vegetable or canola oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 tablespoon chili powder
½ tablespoon ground cumin
1½ cups dried brown lentils
One 28-ounce can diced tomatoes in juice
4 cups water or vegetable stock
1 bay leaf
1 teaspoon salt
1 cup frozen corn kernels
OPTIONAL VEGGIES
chopped zucchini, chard, spinach, or other veggies
OPTIONAL ACCOMPANIMENTS
grated Cheddar cheese, sour cream, Greek yogurt, or crème fraíche
Crock-Pot Directions
1. Heat the oil in a large sauté pan over medium heat, add the onions, carrots, celery, and garlic, and sauté for 5 minutes, or until softened. Remove from the heat.
2. Transfer to the Crock-Pot, add the remaining ingredients, and stir to combine.
3. Cover and cook the chili on low for 4 hours.
4. Remove the bay leaf and top with the desired accompaniments and serve.
1. Heat the oil in a large saucepan over medium heat. Add the onions and sauté for 2 minutes. Add the carrots and celery and sauté for 2 more minutes, or until softened. Add the minced garlic and sauté for 1 minute. Add the chili powder and cumin and sauté for an additional 30 seconds.
2. Stir in the remaining ingredients and increase the heat to bring the mixture to a boil.
3. Reduce the heat, cover, and simmer for 20 minutes. Uncover, remove the bay leaf, stir, and simmer for 20 minutes more to thicken.
TIP: Freeze this chili in individual containers for easier defrosting and a thermos full of soup that’s almost no work for you!