Guest Post: Curried Vegetable Lentil Chili

Hi, to all of my fellow veggie lovers! I’m Kim from Hungry Healthy Girl, where I like creating a variety of recipes; some vegan and some not. There’s something for everyone! I’ve been reading Hannah’s blog for pretty much as long as I’ve been blogging. She’s always posting a new recipe that just blows my mind…. in a good way. Not only do I love Hannah’s blog, but I love Hannah! I had the chance to room with her in September, when we both attended the Healthy Living Summit. We had such a great time!

I was so honored and excited when she asked me to guest post for her while she’s off taking her blogging break. And I knew the perfect recipe to share on her blog…. all of her favorites in one recipe; curry, lentils, carrots and zucchini. Y’all are going to love this recipe. It’s healthy, warming, comforting and the perfect bowl of deliciousness when it’s cold outside. These vegetable lentils are very similar to a vegan chili in texture and thickness. But even your meat loving friends will be asking for seconds, it’s just that good.

Curried Vegetable Lentil Chili

Ingredients:

1 cup brown or green lentils, rinsed and drained
3 cups vegetable broth (water will work too)
1 tablespoon extra virgin olive oil or coconut oil
1/2 medium white onion, diced
1 large carrot, sliced
1 large zucchini, diced
2 garlic cloves, minced
1/2-1.5 tablespoons curry powder (start with 1/2 tablespoon and add more, as desired)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 cups (or handfuls) fresh spinach, chopped

Instructions:

Place lentils and vegetable broth in a large pot and bring to a boil.  Reduce heat to medium-low and cook for about 45 minutes or until tender.

Meanwhile, in a medium skillet over medium-high heat, heat oil.  Add onion and carrot, and saute for about 3 minutes.  Add zucchini and continue to saute for about 3-5 minutes.  Add garlic and continue to saute until veggies are tender.  Add seasoning to the veggie mix and stir to combine.  Finally, add the spinach and continue to stir around the skillet until spinach is slightly wilted.

Once both lentils and veggie mixture are cooked, add lentils to the veggie mixture and stir to combine.

Optional, but highly recommended to make lentil chili thicker: Blend half of the lentil mixture in a high speed blender and then add back to the skillet for a super thick lentil chili.

Add more seasoning and salt, as needed.  Enjoy!

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Thanks so much for guesting posting, Kim!  You’re right.  This recipe pretty much screams me!  So many of my favorites foods all in one dish?  Um, yes please.  I cannot wait to make this one msyelf :).

Kim was the best HLS roomie I could have asked for, and I definitely consider her to be one of my best “blends!”  Kim’s blog is absolutely fantastic and I could honestly survive on food made just from her recipes alone.  She also posts the most amazing vegan dessert recipes that I always drool over.  I only WISH I could make vegan desserts like she does! 😉  Now go check out her blog this instance.  You have been missing out if you have not done so already!