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Wegmans Spicy Red Lentil Chili Recipe
Place celery and garlic in food processor. Process until evenly chopped. Remove and set aside
Next, place onion quarters in food processor. Pulse until evenly chopped but not watery.
Wash green pepper, remove ribs and seeds. Cut into thin strips and then a small dice.
Finally, mix cornstarch with hot water until well combined.
In a soup pot, combine lentils and 4 cups of water. Bring to a boil over high heat. As soon as boiling, turn off heat and remove 1/2 of lentil / water mixture. Place in food processor and process until pureed, about 1 minute. Remove remaining lentils / water from soup pot and set aside so that you can begin cooking in the empty pot.
Heat soup pot over medium low heat. Add 1 T butter and then onion, cook 3 minutes, stirring constantly.
Add vegetable stock and remaining 4 cups of water. Bring to a simmer.
Once simmering, add in whole and pureed lentils with lentil liquid. Cook over a simmer 20 to 25 minutes, until lentils are tender. Once tender, bring to a boil and immediately add cornstarch / water mixture. Stir constantly over high heat for 30 to 45 seconds to thicken.
Turn off heat; add green pepper, remaining 1 tablespoon of butter and remaining spices (1/4 teaspoon chili powder, 1/2 teaspoon cumin and 1/2 teaspoon sea salt.)
Serve and Enjoy! Freezes great and even better the next day.
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.