- 2 tablespoons canola oil or peanut oil
- 1 medium or large onion, chopped
- 4 garlic cloves, minced
- Salt to taste
- 2 teaspoons cumin seeds, lightly toasted and ground
- 2 teaspoons coriander seeds, lightly toasted and ground
- 2 teaspoons hot curry powder
- 1 (28-ounce) can chopped tomatoes with juice
- 1 pound red lentils (about 2 1/8 cups), washed and picked over
- 2 quarts water or chicken stock
- ¼ teaspoon ground black pepper (more to taste)
- Cayenne to taste (optional)
- Juice of 1/2 lime
- Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.
- Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.
- If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.
2 pounds boneless skinless chicken parts, cut into 3 to 4 large chunks (I use a 50/50 mix of breasts and thighs)
1 small yellow onion, chopped small
2 large garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
2 teaspoons fine sea salt
Heat via 1 to 2 jalapenos or other fresh hot pepper, minced, or a ground chili powder of your choice, to taste
1 28-ounce can crushed tomatoes, fire-roasted if you can find them or 2 10-ounce cans Ro-Tel (yield is a little less but not noticeable in final chili)
2 2/3 cups small dried beans (I use half black beans, half small red beans)
5 1/3 cups water (can replace all or part with broth)
To serve: Lime wedges, sour cream or Mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce
(I have always wanted to write recipe instructions just like this!) Throw everything in the pot and turn the heat on:
- On the stove: Simmer the ingredients on low until the beans are tender, about 2 1/2 to 3 hours. Stir occasionally.
- In a slow-cooker: On HIGH for 4 1/2 to 5 hours or on LOW for 8 to 10.
- In a pressure-cooker: I am sorry but I haven’t tested it out in mine but my estimate, based on other recipes, would be 22 to 25 minutes, depending on the size of the beans. You can use your pressure cooker’s manual as starting point, as well.
To finish: The chicken will likely have fallen apart, but you can help it along by reaching into the pot with two forks and shredding it to your desired texture. Taste and adjust seasonings. Serve with fixings of your choice.
- 3 lbs boneless skinless chicken breast
- 1½ cups unsweetened pineapple juice
- ½ cup honey BBQ sauce (I used Sweet Baby Ray’s Honey BBQ)
- ⅓ cup soy sauce
- ¼ cup rice vinegar or apple cider vinegar
- ¼ cup brown sugar, lightly packed
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1-2 tablespoons sriracha
- 12 flour tortillas
- 1 cup sharp cheddar cheese, shredded
- ½ small purple cabbage, sliced thin
- ¼ medium green cabbage, sliced thin
- ¼ fresh pineapple, cored and diced
- ½ small red onion, diced
- 2 tablespoons cilantro, chopped
- ¼ cup unsweetened coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon sriracha
- 1 teaspoon brown sugar
- ¼ teaspoon salt
- Crushed red pepper, to taste (optional)