Packed with protein, this stew is richly-flavored and so perfectly spiced that no one will care how great the lentils are for their hearts. They will just know that they love this dish!
Makes About 5 Servings
2 teaspoons extra virgin olive oil
3 cloves fresh garlic, crushed
½ red onion, cut into small diced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 small jalapeño pepper, minced, seeds, spines removed
1 red bell pepper, roasted, peeled, seeded, diced
1 (15-ounce) can diced tomatoes
3 tablespoons tomato paste
1½ cups green or brown lentils, rinsed well
¼ cup red lentils, rinsed well
¼ cup quinoa, rinsed well
3 to 3½ cups spring or filtered water
1 bay leaf
1 teaspoon sweet paprika
2 teaspoons unsweetened cocoa powder
Make the chili: Place oil, garlic and onion in a soup pot over medium heat. When the onion sizzles, add a pinch of salt and sauté until translucent, about 3 minutes. Add chili powder, cumin, oregano, chili, bell pepper and a pinch of salt and sauté for 1 minute. Add tomatoes and tomato paste and stir to dissolve paste. Add lentils, quinoa, water, bay leaf, paprika and cocoa powder and stir well. Bring to a boil; cover and reduce heat to low. Cook until beans are creamy and soft, about 45 minutes. Season with 1 teaspoon salt or less and simmer for 5 to 7 minutes more.
While the stew cooks, prepare the mushrooms: Heat oil in a skillet over medium heat. Add mushrooms and a pinch of salt. Cook, stirring constantly, until the mushrooms are golden brown and the edges are beginning to crisp, about 15 minutes. Season with ½ teaspoon salt or less and black pepper. Stir to distribute seasoning. To serve the chili, spoon into individual bowls and garnish with fried mushrooms and parsley.