This was a new way for us to enjoy chili by using the lentils. It was very tasty and warmed us well on a chilly spring evening.

Lenil chili

Serving Size: 4


  • 3/4 cup dry lentils (I used brown)
  • 1/2 cup TVP (reconstituted)
  • 1 onion, chopped
  • 1 med. carrot, cut in small pieces
  • 3 Tbs. olive oil
  • 1 can crushed tomatoes
  • 2 cups water
  • 1 vegetable bouillon cube
  • 1 clove garlic, minced
  • 1 jalapeno pepper, chopped
  • 3/4 tsp. cumin
  • 1&1/2 Tbs. chili powder
  • 2-3 good dashes cayenne pepper
  • 2 tsp. mustard
  • 2 Tbs. brown sugar
  • 1 tsp. allspice
  • salt and pepper to taste

for the coriander soy yogurt

  • 1/4 cup plain soy yogurt
  • handful coriander or cilantro
  • dash onion powder
  • dash garlic powder
  • salt


  1. Reconstitute the TVP with a bit of water.
  2. Peel and cut the carrot.
  3. Chop the onion and mince the garlic.
  4. Heat the olive oil in a large pot.
  5. Add the onions, carrots and garlic and saute until the vegetables begin to soften.
  6. Add the lentils and stir well.
  7. Add the water and vegetable bouillon cube stir well and bring to a boil.
  8. Add the TVP, the crushed tomatoes, and the rest of the seasonings.
  9. Turn the heat down to and allow the chili to cook for about 45 minutes until the lentils are soft.
  10. Season to taste with salt, pepper cayenne and or brown sugar.
  11. At the very last moment, I added a bit of Tabasco as well.
  12. We enjoyed this with a dollop of coriander (cilantro) soy yogurt.
  13. To make the coriander soy yogurt:
  14. Place the ingredients in the blender and puree.