Lentil Chili w/ Turmeric Yogurt paired with Chateau Smith Cabernet Sauvignon.

  • This lentil chili is hearty and perfect for a cold night. Paired with Chateau Smith Cabernet Sauvignon it is perfecccct! I’ve been working with Charles Smith Wines for a couple of months now and it has been wonderful. Pairing foods with their great wines has been a pleasure. Try this out. Let me know what you think!


  • Preparation Time: 00:00


  • 2 Tbsp. Olive Oil
  • 1 medium Onion, chopped
  • 1 tsp. Ground Cumin
  • 1/4 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Black Pepper
  • 2 cups lentils, preferably dried and brined but canned or frozen works too
  • 1/4 tsp. Chili Powder
  • 1 28oz. canned diced tomatoes
  • 1 cup Tomato Sauce, plain
  • 1 Tbsp. Worcestershire sauce
  • 1 1/2 Tbsp. Maple Syrup
  • 1 Cup Black Coffee
  • 2 tsp. Sea Salt (Divided)
  • 1 cup Plain Non-Dairy Yogurt
  • 1/2 Tbsp. Lemon Juice
  • 1 tsp. Ground Turmeric
  • Dash Ground Black Pepper
  • Dash of Sea Salt


  • 1In a medium pot, heat oil above medium-high heat.
  • 2Add onion and a dash of salt and sauté until they start browning.
  • 3Add cumin, cinnamon and ground black pepper. Mix to coat onions.
  • 4Add lentils, chili powder, diced tomatoes, tomato sauce, dash of salt and worcestershire sauce.
  • 5Turn heat down to low and cover with a lid. Cook for 20 minutes.
  • 6Add Maple Syrup, black coffee and the remaining sea salt. Taste and add more salt if needed.
  • 7Cook for 20 more minutes covered on low.
  • 8In a small bowl mix yogurt, turmeric, lemon juice, ground black pepper and salt.
  • 9Serve with chives, pumpkin seeds and a side of bread (preferably sourdough) as well as a glass of Chateau Smith Cabernet Sauvignon.

Leave a Reply