How are you doing in August? We are in Seville and working, but we cannot complain. In June we were on vacation in Italy and as soon as we finish a fairly large project that we have in hand we can make another little getaway to travel.
- 2 dientes de ajo
- 1/2 cebolla
- 1/2 pimiento rojo
- 1 pimiento verde de freír o 1/2 pimiento verde grande
- 2 botes de tomates enlatados (800 g ó 28 oz)
- 1 taza de lentejas secas (195 g)
- 4 tazas de agua o caldo de verduras (1 litro)
- 2 cucharaditas de comino en polvo
- 2 cucharaditas de pimentón dulce
- 1 cucharadita de sal
- 1/4 cucharadita de cayena en polvo ó 2 guindillas cayenas troceadas
- 1/4 cucharadita de pimienta negra molida
- 1 taza de maíz congelado (130 g)
- 2 cucharadas de tahini (o de aceite de oliva virgen extra)
- Cut the vegetables and put them in the cooking pot. If you want you can sauté them in a little oil, but we cook them directly in the stew.
- We also add the canned tomatoes, the lentils and the water or broth and when it starts to boil, lower the heat to medium-high, add the spices, stir and let cook for about 35 minutes.
- When the lentils are almost done, add the corn, stir and cook for about 10 more minutes.
- Remove from the heat and add the tahini (or oil) and stir.
- We serve it with a slice of lime, chopped fresh parsley, chopped raw red onion and a little cream cheese.
- We can store the lentil chili in an airtight container in the fridge for about 5 days.< /li>
- Use whatever vegetables you like, fresh or frozen.
- The tomatoes can be fresh or you can also use tomato sauce.
- Depending on the type of lentils you use, the cooking time and amount of water or broth may vary. You can also soak them the night before to shorten the cooking time, use canned lentils (in this case you would have to cook them much less time) or even other legumes.
- Use the spices you have on hand.