Lentil Chili

While the sun shines bright, there is still a nip in the air and that equals  "soup weather" as far as I'm concerned.  Also, I'll admit it, I'm lazy.  I love cooking big on the weekend and having a big pot of soup to draw on for lunches and suppers makes the week meal preparation a breeze.  Often at the end of the workday, the last thing I want to do is spent a lot of time in the kitchen!

When I first made this, I was skeptical.  Chili without meat?  That's just not right!  However, with a vegetarian in my life, I have to branch out and try new things!  Adventures in cooking and eating, what can be more fun!  I was very pleasantly surprised in the hearty results of this recipe.  I found that I didn't miss the meat.  Lentils were not a pantry item for me before this recipe, but now they are.  This is easily made with things I generally have on hand and mixes up quickly.

This is a very easy, economical recipe. I vary the veggies from time to time for variety, but always use the red bell peppers, they add a nice sweetness to balance the chili.

I hope you find this thick, spicy chili tasty and that it becomes a staple in your recipe box!

Lentil and Sausage Soup

What are lentils anyway?  They sort of look like split peas, flat and about a quarter of an inch in size.
Lentils have been around for a very long time.  Lentil artifacts have been found on archaeological digs dating back 8,000 years.  The Bible also has various references to lentils. So they have quite a history.

Lentils belong to the legume family (peas, beans, soybeans and peanuts) and are a tasty and plentiful source of protein and have loads of fiber. They come in many varieties.

I used what was readily available in my local supermarket which are pictured above.  You can find them with the dry beans.  Since I really like this soup, I am inclined to branch out and try other varieties and other methods of preparation.

This hearty soup is an excellent way to try lentils for the first time!