Lentil-beef chili

Yield: 1 servings

Measure Ingredient
1 pounds Ground beef
2 tablespoons Vegetable oil
1 \N Onion; chopped
2 \N Leeks; (white and pale
\N \N ; green parts only),
\N \N ; chopped
1 \N Red bell pepper; chopped
1 \N Green bell pepper; chopped
4 \N Green onions; chopped
2 \N Garlic cloves; chopped
8 ounces Lentils
2 \N 28 ounce can crushed tomatoes
1½ cup Water
2 tablespoons Plus 1 teaspoon chili powder
2½ teaspoon Salt
2 teaspoons Dried marjoram; crumbled
2 teaspoons Dried oregano; crumbled
2 teaspoons Dried basil; crumbled
1 teaspoon Pepper
1 cup Grated Parmesan
\N \N Sour Cream

Heat heavy medium skillet over medium-high heat. Add ground beef and cook until beef is brown, crumbling with fork, about 5 minutes. Drain well. Heat oil in heavy 3-quart saucepan over medium-high. Add onion and next 5 ingredients. Saute until onion is tender, about 8 minutes.

Add beef, lentils and next 8 ingredients to saucepan. Cover and simmer until lentils are tender, stirring occasionally, about 1½ hours. Stir in Parmesan. Simmer, uncovered, until mixture is thick, about 15 minutes.

Serve, passing sour cream separately.

Serves 6.

Bon Appetit November 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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