Lentil Chili

Modified from Not Your Mother's Slow Cooker Cookbook

***needs a crock pot***

1 medium sized onion, diced

1 medium sized red (or green if red is particularly expensive that day) pepper, seeded and chopped

1 jalapeno, seeded and finely chopped (I didn't use this)

2 ribs celery, chopped (I didn't have any and used a few teaspoons of dried celery flakes)

1 medium sized carrot, chopped

3 cloves garlic, minced

2 tbsp light or dark brown sugar

2 tbsp chili powder

1 tbsp ground cumin

1/2 tsp cayenne pepper

2 tsp dried oregano

1 tsp dried thyme

1 tsp dry mustard

2 1/2 cups dried lentils

8 cups chicken broth

3 tbsp olive oil

salt to taste

cooked white rice

Combine all ingredients in crock pot, except the olive oil and salt. Cover and cook on low, stirring occasionally, until the lentils are soft, 6-8 hours. During the last hour, add the olive oil and season with salt.

Serve the chili in bowls. I like it over white (or brown) rice because otherwise its too spicy for me. Ray doesn't really need that much - he likes it with a hunk of bread or just a little rice. You can also serve with toppings if you like: sour cream, chopped tomatoes, chopped green onions or fresh cilantro.

Makes 4-6 servings (the book says 4-6...I say they are crazy, this makes a TON of food...especially if you mix with rice like I do).

Check out my other crockpot recipes.