This recipe is another way I get bone broth into my kids without them knowing. I use concentrated stock to make it richer. You can gently simmer down 4 or even 6 cups of stock into 2 cups then add it to this recipe.
This makes a great lunch. I start the lentils soaking at bedtime the night before. If you want to use this recipe for dinner and your family doesn’t like meatless meals, you can add some browned ground meat.
This recipe is also a great place to sneak some Concentrace into the meal. They’ll never taste several drops added in.
From the Menu Mailer
Hands-on: 20 minutes
Hands-off: 45 minutes
Serves 4
¾ cup green lentils
1½ cups water
1½ Tbs vinegar
2 Tbs coconut oil, butter, ghee, tallow or lard or other fat
1 portion prepared veggies
1 or more cloves garlic, pressed
2 cups tomato or vegetable juice
2 cups concentrated chicken or beef stock
1 (14½-ounce) can diced tomatoes, undrained
1 tsp salt
1 tsp oregano
½ tsp chili powder, or to taste
½ tsp cumin
¼ tsp pepper
In a bowl, combine the green lentils, water and vinegar. Soak for 10 hours. Drain and rinse the lentils well through several changes of water.
In a Dutch oven or soup pot, add the drained and rinsed lentils and all of the remaining ingredients and mix well. Bring to a boil over medium-high heat, reduce heat to low and simmer, uncovered, for 45 minutes or until the lentils and carrots are tender and the chili is of the desired consistency. Taste and add more chili powder if desired.
Serve with masa cornbread.
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