Lentil Chili

Sweet and Spicy Lentil Chili from the book Fresh From the Vegetarian Slow Cooker by Robin Robertson

• 1 Tbsp oil
• 1 onion
• 2 cloves garlic
• 2 Tbsp chili powder
• 1/2 tsp allspice
• 1 red bell pepper
• 1.5 cups red or brown lentils
• 1/3 cup molasses
• 28 ounce can of diced tomatoes
• 1 cup apple juice (I use a juice box)
• 2 cups water
• salt, pepper, and cayenne to taste

Sautee onion and garlic in oil until onion is translucent.  Add spices and bell pepper and cook for 1 more minute.  Add other ingredients (I sometimes add carrots and other veggies) and cook in slow cooker on low for 6-8 hours.

Yummy Marinara

This challenge has me eating weird combinations of food.  Instead of eating this with pasta, I put it over quinoa and added edamame to balance my plate.  Jen gushed over the nutritional content and it was pretty tasty.

The "usual" recipe would have had more oil and I would have sauteed the spices with carmelized shallots and dumped them in after pureeing but this was easier and used less oil.

Marinara:

• 1 TBS oil
• 2 cups chopped carrots
• 1 medium onion, chopped
• 2-3 cloves garlic
• 28 ounce can of diced tomatoes (drain, but reserve the juice)
• 1/4 cup fresh basil
• pepper flakes to taste
• 1 tsp freshly crushed anise seed

In a large pot, sautee garlic and onion in oil until onion is translucent.  Add carrots and sautee 5 minutes longer.  Add drained tomatoes and chopped basil, pepper and anise.  Cover and cook 30 minutes until carrots are soft.  Puree, adding reserved tomato juice if necessary.

Nutritional information is per cup and this recipe made 3.75 cups.