Vegetarian Lentil Chili: Cooking for Wellness at NYU Langone

Preheat oven to 350°F.

In a mixing bowl, whisk together the olive oil, applesauce, soy milk, lemon juice and zest, orange zest, and sugar until thick and consistent.

In a separate bowl, combine dry ingredients and mix thoroughly.

Gently fold the dry ingredients into the wet mixture, stirring until batter is thick and smooth.

Heat olive oil in a large pot over medium-high heat until shimmering.

Add onions, bell peppers, salt, and black pepper; cook until vegetables begin to soften.

Add garlic and continue to sweat for another 3 to 5 minutes.

Stir in tomato paste, chili powder, oregano, and cumin; cook until fragrant and brick-red, about 2 to 3 minutes.

Stir in vegetable broth, diced tomatoes, lentils, bay leaf, salt, and black pepper; bring to a steady simmer.

Reduce heat to medium-low, partially cover, and gently simmer until lentils are tender and chili has thickened, about 35 to 45 minutes.

Remove bay leaf and stir in vinegar; season with salt and black pepper if necessary.

Ladle chili into ovenproof ramekins and top with muffin batter.

Bake for 12 to 14 minutes or until golden brown.

Equipment Needed

Spice Level:

Dietary