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Lentil Chili and Biscuits

Never go out without your makeup, that's what I say. You don't get a second chance at a first impression. I know, I know. But sometimes I am lazy. That doesn't mean I am less beautiful or engaging. Well, extrapolate to taking pictures of my food. Sometimes I am just in a hurry. That is what happened with my lentil chili. I was not expecting big things. The avocados are not nicely slice or placed. I just snapped a quick one so I could get on with the day. If this picture was more scintillating you would be all over this recipe. It is so good.

The story behind the chili...

I have a sack of organic green lentils from a farm about an hour down the road. I planned to sprout them and add them to my bread, however, they don't sprout very well. Now I have 20 kg of organic green lentils sitting in my cold room.

I am catering a little luncheon and thought I should use some of these lentils. It's winter and chili is warm. Everyone loves biscuits. So that is what brought me to seek out a recipe for lentil chili. My recipe is a combination of many that I read. This recipe is vegetarian and vegan.

This recipe will make enough for 20 servings. It freezes well. If you don't have a crowd to feed just freeze individual servings for quick lunches. Green lentils worked very well. They become tender but not mushy and hold their shape nicely.

This is my entry for a main dish recipe in the Canadian Lentil contest that runs until April 7.  Follow them on Facebook by clicking on this link. Don't forget to like me on their Facebook page to help me win. You can also leave a comment here, on my blog.

Lentil Chili
2 tbsp. sunflower oil
1 large onion, diced
1 jalapeno pepper, finely chopped

Saute until translucent. Then add

3 cloves garlic, minced
2 c. green lentils
1 1/2 tbsp. chili powder
1 tbsp. cumin, ground
1 1/2 tsp. sugar

Stir well. Add

2 c. diced fresh tomatoes
1 - 19 fl. oz. can diced tomatoes
1 - 6 oz. can tomato paste
6 c. water

Simmer until done, about 2 hours. Add more water if necessary. Add salt to taste. When the lentils are tender, add

3 c. cooked black beans

Serve with grated cheddar cheese, sour cream and chopped green onions.

Buttermilk Biscuits
1/2 c. butter, small dice
4 c. flour
1 tbsp. sugar
1  1/2 tbsp. baking powder
1/4 tsp. salt
2 eggs
1 c. buttermilk

Preheat oven to 400F. Line baking sheet with parchment paper.

Add flour, sugar, baking powder and salt to a bowl. Stir to mix. Add butter and cut in until texture of coarse oatmeal. Whisk eggs with buttermilk and add to flour mixture. Lightly mix to incorporate all ingredients.  Turn out onto counter top and knead 2 or 3 times. Roll to 1 inch thickness and cut biscuits. Reroll the scraps and cut more biscuits.

Place biscuits on prepared baking sheet. Bake for 8 minutes and rotate pan and bake another 8 - 10 minutes. Serve immediately.


  1. I thought you might still be at your sisters':-)
    I have had no luck with sprouting either..luckily I have less than're so resourceful:-)

  2. I just made Cincinnati chili.... one of my favorites as it is full of spices and served with pasta! Love the idea of the chili with biscuits, never tried that before, only cornbread. I'll give it a try with my leftovers!

  3. I'll bet the cheddar cheese is a great topping to that chili! I never add eggs to my biscuits unless I'm using them as shortcake biscuits, but besides that, your biscuits look just like mine. A nice meal overall.

  4. This is nice! A beautiful chili for frigid temps. The biscuits are divine.



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