Comments on: Vegetarian Lentil Chili

By: Brian

Brian — Wed, 23 Sep 2009 11:40:22 +0000

Just one word: great!

By: Willi

Willi — Mon, 10 Aug 2009 23:12:01 +0000

Sarah–I’ve done it both ways and they both worked great. Now I usually just roast them plain because I’m too lazy to coat them in oil!

By: Sarah

Sarah — Sun, 26 Jul 2009 15:45:54 +0000

Willi-

I looked up recipes for roasted peppers and found ones that have you put oil on the peppers before roasting. Do you do that?

Sarah

By: DIY Candle Lanterns | DigginFood

DIY Candle Lanterns | DigginFood — Wed, 03 Jun 2009 17:47:00 +0000

[...] photos of the lanterns Buffe made. She got the idea from her friend Maren (who kindly shared her wonderful lentil soup recipe with me earlier this year). Maren made dozens of the lanterns a few summers back and hung [...]

By: Ted Wasicka

Ted Wasicka — Thu, 21 May 2009 02:40:05 +0000

Great post. YOu make it seem so easy to share your experiences. I wish I could do as well in sharing on my blog. I just got it started and sometimes feel stuck on what to share or if it is the right thing to share. what to do?

By: Willi

Willi — Thu, 05 Mar 2009 00:05:55 +0000

Margaret–I had only had vegetable lentil soup before I tried this chili and they both have their place. I have to say though, I really, really like the leftovers in burritos and quesadillas. So good! Perfect for a quick lunch.

Dee–I wish I had room for 15 kinds of tomatoes. That’s craziness! I want to see pictures come August.

By: Dee/reddirtramblings

Dee/reddirtramblings — Mon, 02 Mar 2009 02:41:13 +0000

That recipe sounds like just the thing for one of our Lenten Friday meals. Reading about you putting up your peppers and tomatoes was nearly the cure for my winter blues. I am again growing seeds on the windowsill and planting lots of peppers and tomatoes. It is frightening how many tomatoes I am going to grow (15 kinds I think), but I will be so glad once the harvest starts coming in, and I put away the food. Thanks.~~Dee

By: Margaret Roach

Margaret Roach — Sun, 01 Mar 2009 12:24:59 +0000

Lentil soup (tucked into the freezer from a late-fall cooking bout I think) was on the menu here last night, and will be again today at lunch. Next time I will alter the flavorings and try the “chili” idea. Thanks.

By: Willi

Willi — Thu, 26 Feb 2009 16:01:14 +0000

Elle–I’m glad you want to try it. Last night we stuffed some of the leftover lentils into quesadillas with sauteed arugula from our garden. It was yummy.

Jaspenelle–I packed the peppers into bags (without liquid) and left 1/2 inch of “head space”, and squeezed out as much extra air as I could. I packed the tomatoes the same way and only used their juices. A good tip for preparing the tomatoes is to cut them on a carving board that has a canal around the edges, because it catches the juices and prevents them from spilling all over your counter. I chopped the tomatoes a few at a time and then put them in a bowl. Then I used a ladle to scoop them into the bags.

By: Jaspenelle Stewart

Jaspenelle Stewart — Thu, 26 Feb 2009 02:39:57 +0000

Sounds scrumptious! Must save to try, maybe tomorrow as snow is in the forecast (again…)

I am curious for your freezer bags of peppers and tomatoes, did you pack them in any extra liquid or just the juice from the tomatoes?