Sunday, June 14, 2015

Red Lentil Chili

I made a few modifications to Chef AJ's Red Lentil Chili recipe, tweaking it to perfection for our family. We like to make a pot of this scrumptious chili to top baked potatoes for lunches. Each night, about an hour before we go to bed, we bake our potatoes for the next day. Then, we top them with some Red Lentil Chili. Sooooo good!

The original recipe is enormous, so we halved it. This makes about 8 servings if you are serving it over potatoes. If you have a larger family, you might want to double this recipe.

3 medjool dates or 6 deglet dates, pitted
8 ounces (1/2 pound) dry red lentils
3 1/2 cups water
One 14.5-ounce cans organic fire-roasted diced tomatoes (we use the ones with chipotle peppers in them and don't add the chipotle powder)
3-ounces salt-free tomato paste
1 medium yellow onion, chopped
1 red bell pepper, chopped finely (I actually roasted mine first, chopped it, then added it in at the end)
4 cloves garlic, finely minced
1/4 cup apple cider vinegar
3/4 T dried parsley
3/4 T dried oregano
3/4 T salt-free chili powder
1 t smoked paprika (different than regular paprika)
½ teaspoon chipotle powder (only use if your tomatoes don't include chipotle peppers)
¼ teaspoon crushed red pepper flakes (optional)
Salt to taste (we used 1 t.)
Baked Potatoes

Blend the dates in 1/2 cup of the water until smooth. Place all remaining ingredients in an electric pressure cooker and cook on high for 15 minutes with NATURAL RELEASE. OR, place all ingredients in a slow cooker and cook on low for 8 hours. Serve over a baked potato. 


  1. How do u cook it? On top of stove or in pressure cooker. I didn't see any cooking directions....

    1. I have updated the recipe. Thank you for pointing that out!