Carrot and Lentil Chili

Carrot and Lentil Chili Recipe photo by Taste of Home

Total Time: Prep: 30 min. Cook: 4 hours
Makes: 8 servings


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3/4 cup dried green lentils, rinsed
  • 3/4 cup dried red lentils, rinsedpaprika
  • chili powder
  • tomatoes
  • avocados
  • sour cream
  • red onion
  • 6 garlic cloves, minced
  • 6 cups chopped carrots (about 10 medium carrots)
  • 1 carton (32 ounces) reduced-sodium vegetable broth
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 can (15 ounces) crushed tomatoes, undrained
  • 2 medium ripe avocados, peeled and cubed
  • Optional: Sour cream, sliced red onion and additional paprika


  1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add lentils and garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker. Stir in carrots, broth and seasonings. Cook, covered, on low 4-6 hours or until vegetables and lentils are tender.
  2. Stir in crushed tomatoes; cook, covered, 30 minutes longer. Serve with avocados and, if desired, sour cream, red onion and additional paprika.


SOURCE: Taste of Home

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