Lamb Chili With Lentils Recipes

Steps:

• Heat the oil in a large heavy pot, and add the meat. Cook over medium-high heat for three or four minutes, stirring with a heavy metal kitchen spoon to break up any lumps.
• Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chile powder, and stir to blend well. Cook until the onions are translucent.
• Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. Bring to a boil, stirring often. Cook for 20 minutes.
• Place the lentils in a saucepan with 3 cups of water, and salt to taste. Bring to a boil, and simmer for 15 minutes, stirring often. Drain.
• Add the lentils to the meat mixture. Cook for 10 minutes, stirring often. Remove bay leaves. Serve with a dollop of sour cream, and wedges of lime if desired.

Steps:

• Heat a large Dutch oven over medium high heat. When it is hot, add the oil and diced onion. Cook for 3 minutes, stirring often with a wooden spoon. Add the garlic, jalapeno, yellow and red peppers and continue to cook, stirring often, for an additional 4 minutes. Add the chili powder, cumin and salt and stir until the mixture is fragrant. Add the lentils, beer, tomatoes and 1 1/4 cup water and stir to combine. Bring to a simmer and reduce the heat to medium low. Cover the pot and simmer for 25 minutes. Uncover the chili and add the hominy. Continue to cook uncovered until the chili has thickened slightly and the lentils are cooked through, about 15 minutes more. Serve topped with the cilantro, avocado and cotija cheese. Finish with a squeeze of lime if desired.

Steps:

• Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
• Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
• Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

Steps:

• Mix chili powder, garlic powder, unsweetened chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves, and bay leaf together in a bowl until seasoning mix is well combined.
• Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato sauce, apple cider vinegar, and Worcestershire sauce; simmer for 1 hour more, adding water if chili gets too thick.
• Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached.

Steps:

• In a medium pot, heat oil over medium heat. Add garlic and onions and saute until onions are transparent, 2 to 3 minutes.
• Add chile powder, paprika, chile flakes, cayenne, cumin and coriander; saute, stirring constantly, about 2 minutes more.
• Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5 to 7 minutes.
• Stir in lentils, broth, tomatoes, oregano, rosemary, salt, sugar, and pepper; bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, about 30 minutes, adding some water to pot if lentils absorb all liquid before chili is done.
• Garnish with cilantro before serving.

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
• Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
• Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

Steps:

• In a medium pot heat oil over medium heat. Add garlic and onions and saute until onions are translucent, 2 to 3 minutes.
• Add chili powder, paprika, pepper flakes, cayenne, cumin and coriander. Saute, stirring constantly, for 2 additional minutes.
• Add chicken, stir and mash with wooden spoon to break into fine pieces. cook until evenly browned, 5 to 7 minutes.
• Stir in lentils, broth, tomatoes, oregano, salt, sugar and pepper. Bring to boil, then reduce heat to simmer. Cover. Stir occasionally; cook until lentils are tender and chili is think, about 30 minutes. Add more broth if lentils absorb all liquid.

Steps:

• Combine first 10 ingredients in large bowl and let stand at room temperature 30 minutes. Can be prepared 1 day ahead. Cover and refrigerate.)
• Position rack in center of oven and preheat to 325°F. Bring lentils and broth to boil in heavy medium saucepan over high heat. Cover, reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes.
• Add lamb and marinade to lentils and blend well. Bring to simmer. Cover and bake until lamb is tender, about 50 minutes. Spoon off any fat from surface. Season to taste with salt and pepper. Serve with chutney.

Steps:

• Chop whole onions in food processer. Saute in hot oil in large nonstick pan until they begin to soften.
• Trim lamb of all fat and grind coarsely in food processor. Add to onions, and cook until brown.
• Cut jalapeno in half, and seed. With food processor running, put half the jalapeno, along with the garlic, through feed tube to mince.
• Wash, trim, seed and cut up whole green pepper, and process by pulsing. If the pepper throws off juice, squeeze it. Then add to meat.
• Stir in cumin, coriander and ginger. Reduce heat to simmer.
• Wash tomatoes, trim and halve; chop coarsely in food processor and add to meat. Add beef stock; cook over medium-high heat.
• Rinse beans thoroughly and add to meat; stir well, and cook to heat through.
• Season with salt, if desired, and pepper.

Steps:

• In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans., In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender. , In a small bowl, combine marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.

Steps:

• Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
• When onions are soft and meat browned; drain well.
• Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
• Sauté for 1 to 2 minutes.
• Add tomatoes and beans; bring soup to a boil.
• Reduce heat, simmer for 15 minutes.
• Ladle into bowls and garnish with toppings.