Carrot and Lentil Chili

Name: Carrot and Lentil Chili
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 8 servings (2-1/2 quarts)
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3/4 cup dried green lentils, rinsed; 3/4 cup dried red lentils, rinsed; 6 garlic cloves, minced; 6 cups chopped carrots (about 10 medium carrots); 1 carton (32 ounces) reduced-sodium vegetable broth; 1 tablespoon ground cumin; 1 teaspoon salt; 2 teaspoons paprika; 1 teaspoon chili powder; 1 can (15 ounces) crushed tomatoes, undrained; 2 medium ripe avocados, peeled and cubed; Optional: Sour cream, sliced red onion and additional paprika

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. Cook: 4-1/2 hours

Recipe by Rebekah Ranes, Sedona, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This is one of my favorite plant-based versions of chili. I love to make this in fall and spring for the satisfying combination of fresh bright orange carrots and hearty earthy lentils. I serve it with yogurt, sour cream or plant-based cheese. —Rebekah Ranes, Sedona, Arizona

Can you freeze Carrot and Lentil Chili ?

Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

TEST KITCHEN APPROVED

Carrot and Lentil Chili

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Yield:8 servings (2-1/2 quarts)

Prep:30 min

Cook:4 hours 30 min

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Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3/4 cup dried green lentils, rinsed
3/4 cup dried red lentils, rinsed
6 garlic cloves, minced
6 cups chopped carrots (about 10 medium carrots)
1 carton (32 ounces) reduced-sodium vegetable broth
1 tablespoon ground cumin
1 teaspoon salt
2 teaspoons paprika
1 teaspoon chili powder
1 can (15 ounces) crushed tomatoes, undrained
2 medium ripe avocados, peeled and cubed
Optional: Sour cream, sliced red onion and additional paprika

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Directions

1
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add lentils and garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker. Stir in carrots, broth and seasonings. Cook, covered, on low 4-6 hours or until vegetables and lentils are tender.

2
Stir in crushed tomatoes; cook, covered, 30 minutes longer. Serve with avocados and, if desired, sour cream, red onion and additional paprika.

Nutrition Facts

1-1/4 cups: 310 calories, 10g fat (1g saturated fat), 0 cholesterol, 574mg sodium, 47g carbohydrate (11g sugars, 12g fiber), 13g protein.

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