Lentil Chili

• 4 cups dried lentils
• 6 to 7 cups water (can substitute tomato juice for 2 cups)
• 1 pound can of tomatoes or 3-4 fresh tomatoes, chopped
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme or 2 tsp. minced fresh
• 10-12 medium cloves of garlic, minced
• 2 medium onions, finely chopped
• 2 teaspoons salt
• freshly ground pepper to taste
• 4-6 tablespoons tomato paste
• 1-2 tablespoons red wine or balsamic vinegar (optional)
• crushed red pepper, to taste
• OPTIONAL TOPPINGS:
• shredded cheddar cheese
• chopped toasted cashews
• minced fresh parsley or cilantro

1. 1. Place lentils and 6 cups water in a large kettle or Dutch oven. Bring to a boil. Reduce heat to a simmer and partially cover. Simmer for 30 minutes, checking 3 times to make sure it's not boiling.
2. 2. Add tomatoes, cumin, paprika, thyme, garlic and onions. Stir, mostly cover, and cook for 45-60 minutes until lentils are tender. Check the water level and add water or tomato juice in 1/4 cup increments if necessary. Stir from bottom ever 10-15 minutes.
3. 3. Add the salt, black pepper, and tomato paste. Stir and continue to simmer until lentils are very soft (up to 30 minutes).
4. 4. 15-20 minutes before serving add optional vinegar and red pepper. Adjust seasonings and top with optional toppings.

dried lentils, water, tomatoes, ground cumin, paprika, thyme, garlic, onions, salt, freshly ground pepper, tomato paste, red wine, red pepper, toppings, cheddar cheese, cashews, parsley

Taken from www.epicurious.com/recipes/member/views/lentil-chili-52815661 (may not work)