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!
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
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
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.