Spanish-Inspired Lentil Chili
with Aioli & Garlic Bread
Cooking time
20 minutes
Servings
2/4
Calories
1000 /serving
Cozy does it! This chili proves you don’t need meat to earn rib-sticking status. Let lentils do the heavy lifting here, with help from roasted red pepper spread and a robust spice blend with flickers of paprika, cayenne and hickory wood. It brings smoky sensations to the pot, where poblano pepper and carrots are softening. Ladle out portions with classic sides of hot, buttery garlic ciabatta and aioli for a creamy counterpart.
We will send you:
- 300g Nantes carrots
- 2 Garlic cloves
- 1 Onion (or shallot)
- 1 Poblano pepper (or green pepper)
- 540ml Lentils (canned)
- 30ml Mayonnaise
- 15ml Roasted red pepper spread
- 100ml Tomato sauce
- 2 Ciabatta rolls (or Parisian baguettines)
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Barley, Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Strainer
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
9 g
Sodium
1830 mg
Total Carb
145 g
Sugars
20 g
Protein
40 g
Fibre
20 g
Preparation
Mise en place
Preheat the oven to 450°F. Place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Drain and rinse the lentils. Halve the carrots lengthwise; thinly slice crosswise. Core and medium-dice the poblano. Halve, peel and medium-dice the onion. Mince the garlic.
Start the chili
In a medium pot, heat a drizzle of oil on medium. Add the onion and sauté, 1 to 2 min., until fragrant. Add the carrots, poblano and lentils. Sauté, 3 to 4 min., until beginning to soften; season with all but a pinch of the spices and S&P.
Finish the chili
To the pot of vegetables, add the roasted red pepper spread, tomato sauce and 1 ¼ cups water (double for 4 portions). Cook, stirring occasionally, 5 to 7 min., until the vegetables are tender and the chili has thickened; season with S&P.
Make the garlic bread
To the bowl of softened butter, add ½ the garlic and S&P; stir well. Halve the ciabatta lengthwise. Arrange, cut-sides up, on a lined sheet pan and spread with the garlic butter. Bake, 5 to 7 min., until lightly toasted. Transfer to a cutting board and halve crosswise on an angle.
Make the aioli
Meanwhile, in a second small bowl, combine the mayo, remaining garlic and spices, and S&P.
Plate your dish
Divide the chili between your bowls. Dollop the aioli over top. Serve the garlic bread on the side. Bon appétit!
