Simple Lentil Chili with Avocado Cilantro Cream
This simple lentil chili is satisfying, nourishing, and uncomplicated to make. If you don't have pre-cooked lentils on hand, you can use canned lentils instead. The prep time shown is for chopping the onion and garlic, and assembling the other ingredients. The Avocado Cilantro Cream is optional, and you can make it while the chili is cooking.
Ingredients
- 1 medium onion, diced
- 1 large clove garlic, minced
- 1 tbsp olive or grapeseed oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1–1/2 cups pre-cooked brown lentils (or use a 398 ml/14 oz can, drained and rinsed)
- 1–1/2 cups fire-roasted diced tomatoes
- 1/2 tsp kosher salt
- freshly ground pepper to taste
- 2–3 tsp freshly squeezed lime juice, according to taste
- 2 tbsp finely chopped cilantro (optional)
Optional Avocado Cilantro Cream
- 2 handfuls of cilantro leaves and thin stems, washed
- 1/2 avocado, in chunks
- pinch kosher salt
- pinch freshly ground pepper
- 1 tbsp freshly squeezed lime juice, or to taste
- several tsp water, as needed
How To Make This Recipe
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Warm the oil in a medium-sized pot over medium-high heat. Add the chopped onion and minced garlic, and lower the heat to medium. Stir frequently until the aromatics begin to look translucent. Add the chili powder and ground cumin and stir for about half a minute to allow the flavours to develop.
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Turn the heat to high and add the lentils and tomatoes to the pot, along with the salt and pepper. Stir well and bring to a boil, then turn the heat to a low simmer. Cover the pot and simmer for about 20 minutes, stirring occasionally.
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Taste and adjust the seasonings if needed. Finish by stirring in the chopped cilantro if using and freshly squeezed lime juice.
Optional Avocado Cilantro Cream
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Place the cilantro and avocado in a small food processor and process until smooth. Add salt and pepper to taste, and the lime juice. Process again and then add water as needed to made a smooth but not runny purée. Taste and adjust the seasonings and lime to your taste.