Lentil Barley Chili and Cornbread from Frugal Cafe
A perfect dish on a cold, wintry night — the recipe, which serves 12, was provided by photographer/cook Kyle Mahan:
Another incredible recipe from heidi swanson. this was amazing and made mostly from things that cost $1 a pound in the bulk section.
Ingredients:
Another incredible recipe from heidi swanson. this was amazing and made mostly from things that cost $1 a pound in the bulk section.
Ingredients:
* 2 tablespoons olive oil
* 1 large yellow onion, chopped
* 2 shallots, chopped
* 8 small/med garlic cloves, finely chopped
* 1 tablespoon ginger, peeled and grated
* 3 tablespoons chili powder
* 1 teaspoon ground cumin
* 1 serrano pepper, seeded and finely chopped
* 1 chipotle pepper (from can or rehydrate), minced
* 1 28-ounce can of crushed tomatoes
* 10 cups vegetable broth
* 1-1/2 cups cooked chickpeas (canned is fine)
* 2-1/4 cups black, brown, or green lentils (or combo), rinsed and picked over
* 2/3 cup pearled barley or pearled farro
* 2/3 cup bulgur wheat
* 1 teaspoon fine grain sea salt (or to taste)
Toppings:
* 1 large yellow onion, chopped
* 2 shallots, chopped
* 8 small/med garlic cloves, finely chopped
* 1 tablespoon ginger, peeled and grated
* 3 tablespoons chili powder
* 1 teaspoon ground cumin
* 1 serrano pepper, seeded and finely chopped
* 1 chipotle pepper (from can or rehydrate), minced
* 1 28-ounce can of crushed tomatoes
* 10 cups vegetable broth
* 1-1/2 cups cooked chickpeas (canned is fine)
* 2-1/4 cups black, brown, or green lentils (or combo), rinsed and picked over
* 2/3 cup pearled barley or pearled farro
* 2/3 cup bulgur wheat
* 1 teaspoon fine grain sea salt (or to taste)
Toppings:
chopped serranos, a bit of feta or dollop of thinned out salted yogurt, a drizzle of equal parts chopped fresh oregano and olive oil, chopped onion
Directions:
Directions:
In a large stockpot pot over medium heat add the olive oil, onion, and shallots. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin.
Stir well and cook for a minute of so, until everything gets quite fragrant.
Stir in the serrano pepper and chipotle pepper, tomatoes, and 8 cups of the broth. Now add the chickpeas, lentils, barley/farro, and bulgur – stirring between each addition.
Stir in the serrano pepper and chipotle pepper, tomatoes, and 8 cups of the broth. Now add the chickpeas, lentils, barley/farro, and bulgur – stirring between each addition.
Bring to a boil, then reduce the heat to low and simmer. Take a taste of the broth a few minutes into the simmer – you can make adjustments for salt here – if you’re using water in place of broth, you can add a teaspoon of salt for starters and add more later if needed.
Simmer away for about 35- 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water, a cup at a time, if the chili thickens up too much. Before serving do your final adjustments – add more chipotle, salt, or whatever you think it needs and enjoy!
Enjoy this and other great recipes...visit their site at: www.frugal-cafe.com