Ingredients

• 2 tablespoons olive oil
• 1 onion (chopped)
• 2 garlic cloves (finely chopped)
• 3-4 roma tomatoes (quartered)
• 1 15oz can kidney beans (un-drained)
• 1/2 cup green lentils
• 3 1/2 cups water
• 1 teaspoon salt
• liberal use of crushed peppercorn
• 2 tablespoons ginger (minced)
• 1/4 teaspoon tumeric
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder

Instructions

1. In a medium-large pot, on medium-high, add olive oil. When warm, add onions and garlic. Sauté for about 5 minutes.
2. Add tomatoes, and cook for an additional 10 minutes, stirring occasionally.
3. Add kidney beans, lentils and water. Bring to a boil. Add salt, pepper, ginger, tumeric, cumin and chili powder. Reduce heat to medium-low and cook for 45 minutes, covered, stirring on occasion.
4. Serve as is, with rice or even pasta.

Inspired by

I based off a Madras/Daal recipe. This was a second attempt at it, but this time around I followed less closely and went with more a chili expectation.

Closing

I, originally, started to make chili, but then I decided to give the madras/daal lentil recipe a second try. I did not enjoy it as much the first time as I did this time. It’s possible I was hoping it would taste like something else that I was trying to copy-cat. This time around, I held no expectations, so I think I enjoyed it more. Since I did not follow the recipe too closely, I did not feel it was a true madras/daal. Maybe it still is, but this was more like a soup than a sauce to be used with rice.

I did use pasta (spaghetti) with this (I prepared it on the side). It allowed for the complete protein. Yes, I know, chili does not use pasta, but I was feeling a little nostalgic and wanted something my grandmother used to make (minus the whole curry part)! Feel free to use rice as well.

This definitely hit the spot on a cold wintry day!