Lola Rugula

Have I mentioned how much I love lentils? Probably, and I have a number of lentil recipes here on my site that I’ll share at the end of this! I especially love black and red lentils, for their vibrant color and their additional antioxidants. They’re full of great-for-you fiber, contain polyphenols (there’s an antioxidant), and are packed with micro-nutrients. Along with their health benefits, they’re also quick-cooking, which makes this home cook very happy. Don’t be deterred if the lentils you have on hand are brown or green; they’re just as tasty and still fantastic for you. There are no bad lentils in my book, so don’t let anyone tell you otherwise.

This lentil stew is one of our favorite cold-weather bowls, loaded with a little spice and a little (literal) warmth. It’s even easier to make if you’re going for vegetarian and you remove the ground turkey portion of this, so please don’t hesitate to do so.

Here’s the thing with all the different colors of lentils though: they all taste a little different, they all cook a little differently, and they all have a bit of their own, unique texture. So, when I tell you (as I often do) not to be afraid to play with your food, do not be afraid to play with your lentils.

Black lentils are often called beluga lentils, due to the fact that they resemble beluga caviar, so they definitely make a stunning presentation.

Chunky Black Lentil and Black Bean Chili Recipe

Ingredients

• 2 tablespoons olive oil, separated
• 1 teaspoon freshly ground black pepper
• 1 lb, ground turkey
• 1 cup diced white or yellow onion
• 1 sweet bell pepper, diced (I used red for the recipe pictured)
• 1 small jalapeno, chopped
• 2 cloves garlic, minced
• 2 cups chicken or vegetable stock
• 1 cup water
• 1 1/2 cups cooked black beans
• 1 1/2 cups crushed or diced canned tomatoes with juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground mustard
• 1 cup dried black lentils
• Salt, to taste, if needed

For Garnish

• Sour cream
• Finely-diced jalapeno
• Finely-diced red onion
• Chopped cilantro

Directions

• In a large pan, heat 1 tablespoon olive oil over medium-high heat for about 2 minutes
• Add ground turkey, season with black pepper and saute, stirring occasionally, for about 5 minutes or until all moisture has evaporated.
• Drizzle in the second tablespoon of olive oil and stir well.
• Add onion, bell pepper, jalapeno, and garlic and stir well.
• Reduce heat to medium and cook, stirring occasionally, about 10 minutes.
• Add stock, water, beans, tomatoes, and spices and stir well. Bring back to a simmer and cook for 15 minutes.
• Add lentils, stir well and continue to cook for 25-30 minutes, stirring occasionally, until lentils are cooked and liquid has reduced.
• Taste and add salt, if needed
• Ladle into bowls or mugs, spoon a dollop of sour cream on top of each and sprinkle with red onion, jalapeno and cilantro before serving.

That’s a beautiful bowl of black lentil chili, isn’t it? Now, if this recipe sounds familiar it’s because it’s identical to my Chunky Red Lentil Chili recipe that I posted some time ago, except that I swapped out the red lentils for black.

If you’re looking for some other easy, delicious recipes for lentils, you might also want to try my recent Roasted Squash and Carrot Soup with Red Lentils recipe and my Braised Black Lentils with Veggies and Herbs recipe. Both of these recipes celebrate the awesomeness of lentils.

I truly hope you enjoy this chili as much as we do!