Hearty Lentil Chili
With fall breezing on by and winter steadily approaching, it's time to start building up our vegan soup arsenal for those cold, wintery evenings! First up…a robust, lentil chili! Also, as a quick note– if you're not already including a steady mix of lentils in your diet, be sure to start doing so. Lentils are a fantastic source of vegan protein and fiber and they're so incredibly versatile, which makes them one of the best ingredients for chilis, soups, and stews alike!
I wasn't exactly sure what I was going for when I set out to make this dish (other than the desire for something warm, soothing, and filling), so I'm not certain whether to call this a chili or a stew. But seriously, what's the difference between the two anyway?! I guess that's kind of like the scotch/whiskey question…but honestly (and to my S/O's dismay), I know nothing about scotch or whiskey! HA! In reality, all chilis are stews, but not all stews are chilis…right? Anyway, it tastes fantastic, so just call it whatever you'd like when you make it for yourself!
This one is super simple to throw together and leftovers will last in the fridge for about three days. Because lentils are pretty absorbent, you may need to add some additional vegetable broth when re-heating, but other than that, it's easy to enjoy again and again!
I added some asparagus to this recipe just because I'm always looking for ways to throw some green vegetables into my meals, but that step is totally optional. I will say, however, that when the asparagus is chopped into bite-sized pieces, it really does add some fantastic flavor to this dish, so I would encourage you to give it a try!
Once everything was in a bowl, I topped it off with some avocado, sliced tomato, and green onion. So, by adding all this extra tastiness, I guess that means I'm leaning more in the chili direction. Ok...whatever…lentil chili it is!