Best Cincinnati Lentils Recipes

SKYLINE LENTIL CHILI

Skyline Lentil Chili image

Serve chili over spaghetti and top with chopped onion, finely shredded Cheddar cheese, kidney beans, and Tabasco® sauce. I used to love Skyline Cincinnati-style chili. When I went vegetarian I came up with this Skyline lentil chili to give me that Skyline taste. I use green or black lentils as the protein where standard Cincinnati-style would use ground meat. Even though I've gone back to eating meat this is still my preferred way to get my Skyline fix.

Provided by Cair

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h35m

Yield 10

Number Of Ingredients 19

Ingredients

2 tablespoons chili powder, or more to taste
2 teaspoons garlic powder
½ (1 ounce) square unsweetened chocolate, grated
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 bay leaf
1 tablespoon olive oil, or as needed
2 cups diced onions
2 cups diced green bell pepper
6 cups vegetable broth
2 cups dry lentils
2 (8 ounce) cans tomato sauce
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
½ cup water, or as needed

Steps:

Mix chili powder, garlic powder, unsweetened chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves, and bay leaf together in a bowl until seasoning mix is well combined.
Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato sauce, apple cider vinegar, and Worcestershire sauce; simmer for 1 hour more, adding water if chili gets too thick.
Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached.

Nutrition Facts : Calories 76.8 calories, Carbohydrate 12.1 g, Fat 2.9 g, Fiber 3.3 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 657.9 mg, Sugar 6.1 g

CINCINNATI LENTILS

Cincinnati Lentils image

Make and share this Cincinnati Lentils recipe from Food.com.

Provided by princess buttercup

Categories Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

1 cup dry lentils (plus 2 1/2 cups water, or 1 15.5 ounce can lentils plus 3/4 cup water)
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
3 chicken bouillon cubes (1 if using canned lentils)
1 bay leaf
1 teaspoon cocoa
1/4 teaspoon cinnamon
1 clove garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon allspice
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cayenne (or to taste)
1/4 teaspoon black pepper
1 teaspoon vinegar
1 teaspoon sugar
1 medium onion, diced
1 green pepper, diced
1 stalk celery, diced
4 cups cooked basmati rice
1/2 cup shredded sharp cheddar cheese
1/4 cup diced onion

Steps:

Add lentils to medium saucepan (if using dry add lentils and water to pan; bring to boil; reduce heat and simmer 15 minutes, then proceed with recipe).
Add all ingredients (except last three) and simmer for 30-45 minutes to blend flavors and cook vegetables to your liking.
Remove bay leaf.
Serve over cooked Basmati rice.
Top with cheese and onions as desired.

Nutrition Facts : Calories 496.5, Fat 6.7, SaturatedFat 3.4, Cholesterol 15.2, Sodium 1285.5, Carbohydrate 86.9, Fiber 17.5, Sugar 5.8, Protein 22.6

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