Wednesday, October 10, 2012

On My Hearth: Red Lentil Thai Chili

I've been on a lentil kick lately, or maybe it's just because it's Autumn (although you wouldn't know it here in Florida) and hearty soups & stew recipes are in abundance. I've just been introduced to the red lentil and learned the difference between it and it's plain brown cousin.  According to my research, the red variety tends to break down more quickly that the brown, adding a thicker yet smoother texture to soups.  In the past I used them interchangeably, who knew?

When I came across Post Punk Kitchen's recipe for Red Lentil Thai Chili, I knew I had to make it. You know how much I love spicy food, and the idea of Thai spices with chili was too intriguing to pass up.

Post Punk Kitchen's Red Lentil Thai Chili

Olive Oil, 1teaspoon to 2 tablespoons (I used 1 Tablespoon)
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium (I used green)
3 cloves garlic, minced
2 tablespoons chili powder
1-1/2 pounds sweet potatoes cut into 3/4-inch chunks (I used butternut squash)
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15-oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
28-oz can diced tomatoes
1/2 cup fresh cilantro, plus extra for garnish
Limes for garnish (optional)

Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.

Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

Taste for salt and seasoning, top with cilantro and lime and serve!

Serves 10 - 12, Approximately 5 Weight Watchers PointsPlus according to Recipe Builder

This was amazing!!  Served alongside freshly baked bread, it was a perfect meal, chock full of flavor. I'd definitely recommend the cilantro and lime garnish as they add a lot of punch to the dish. Also, next time I might add a pinch more chili powder and/or Thai chili paste but remember, I like my food hot & spicy, (just like my men, ha!)

Thank you, Isa, for this fabulous recipe! It made a huge pot full, enough for both Chip and I to enjoy for a couple of days, the rest went into the freezer for my girls to sample next time they visit. I know they'll love it!


  1. These photos are really good! I think it's the Ormond kitchen, everything being so white, that makes them look so nice and clean. Oh, and of course I'm looking forward to trying the chili as well. :-)

  2. Thank you, Kristyn! Chip just replaced the kitchen lights with some that are supposed to mimic sunlight. I don't know about that but I have noticed a difference in the lighting. :) I do like a white kitchen!

    I'll be bringing home some chili for you this weekend. :)

  3. Mmm. Sounds wonderful. I love red lentils. I make a Turkish Red Lentil soup that I just adore. It is definitely soup and stew weather here in the north!