The cornbread was gone before I could even snap a photo. So you only get the recipe for the lentil chili that was the perfect accompaniment. It was the main reason I made the cornbread in the first place anyways. Hearty, with abundant flavor, and kid friendly (it won’t burn your ass coming out the other end due to it being too spicy) If you’re not a pansy like me, who sweats just from eating mustard (yep, total white girl), then by all means kick it up a notch and add some damn diced jalepeno to this betsy.
1 bay leaf
1 16 oz. bag of lentils
2 Tbsp. olive oil
1/3 cup cilantro, chopped
1 jar bruschetta sauce from Trader Joe’s
5 cloves garlic, minced
1 (14.5 oz) can fire roasted tomatoes – Trader Joe’s
1/2 white onion or vidalia onion, chopped
1/2 red bell pepper, diced
3 boullion cubes added to 32 oz. water or 32 oz. vegetable stock
4 tsp. chili powder
sea salt and pepper to taste
Directions: In a large pot, heat 1 Tbsp. oil along with lentils and stir frequently for 1-2 minutes. Add broth or water w/bouillon cubes and bring to boil, then allow to simmer for 30 minutes or until tender. While you are bringing the lentils/broth to boil, begin sautéing chopped onions, red bell peppers, and garlic for 5 minutes in a skillet along with the remaining 1 Tbsp. olive oil. I like to sauté them and then add to the lentil/broth mix for extra flavor. After adding the sautéed mix to the lentil/broth combo, add the can of fire roasted tomatoes, jar of bruschetta, and chili powder. When the lentils are tender (approximately 30 minutes), add the chopped cilantro and adjust with sea salt and pepper.
Delicious alongside cornbread smothered with earth balance and a smidgen of honey.