Lentil Chili

Source: Mommy Logan

• 4 cups lentils, dried
• 2 cups tomato juice
• 4 cups water
• 16 oz tomatoes, diced
• 2 tbs cumin, ground
• 1 tsp paprika
• 1/2 tsp thyme, dried
• 10-12 med cloves garlic, mined
• 2 tsp salt
• 6 oz tomato paste
• 2 tbs red wine or balsamic vinegar
• chili pepper to taste

Gently boil water, tomato juice and lentils for 30 minutes.

Add tomatoes, cumin, paprika, thyme, garlic, and onions and simmer 15 more minutes or until lentils are very tender.

Add water or tomato juice in 1/4 cup increments if necessary to prevent dryness.

Add salt and tomato paste to lentils. Simmer 15 minutes more.

Add red wine and chili pepper 10 minutes before serving.

Serve with bowls of sour cream, chopped onion, and grated cheddar cheese.

To complete meal:

Corn bread and tossed green salad.