Spiced Lentil And Tomato Chili Recipe

About this recipe

A hearty and flavorful chili made with ground lamb, red lentils, and a blend of spices, perfect for a satisfying kosher dinner. This dish is rich in protein and packed with aromatic herbs and seasonings.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 5Ltr Vittorio Pomace Olive Oil
• 250 g Mirchi Powder (Bedagi)
• 1 pc (52 g) On1Y Paprika Powder
• 60G Primi Piatti Red Chilli Flakes
• 80 g Urban Platter Cayenne Pepper Powder
• 100 g Jk Jeera Powder / Cumin Powder
• 100 g X 3 Mtr Coriander Powder Combo
• 500 g 24 Mantra Organic Malka Masoor
• 1 pc (10 g) On1Y Oregano Dried Herb
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pack (1 kg) Daily Good Small Sugar
• 16 g Orika Oregano
• 100 g Everest White Pepper

Instructions

1. 1. In a medium pot, heat 3 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and 2 diced onions, and sauté until the onions are translucent, about 3 minutes.
2. 2. Stir in 2 tablespoons of medium-hot pure chile powder, 1 tablespoon of paprika, 1 teaspoon of red chili pepper flakes, 1 teaspoon of red cayenne pepper, 1 tablespoon of ground cumin, and 1/2 teaspoon of ground coriander. Cook for 2 minutes, stirring constantly, to toast the spices.
3. 3. Add 1 cup of red lentils to the pot and cook, stirring to coat the lentils in the spices, for about 2 minutes.
4. 4. Mix in 3 cups of water, 1 diced tomato, 1 tablespoon of dried oregano, 1 tablespoon of salt, 2 teaspoons of sugar, and 1 teaspoon of white pepper. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, for about 30 minutes or until the lentils are tender and the chili has thickened. Add a little more water if the lentils absorb too much liquid before the chili is done.
5. 5. Garnish the chili with 1/3 cup of chopped fresh cilantro before serving.