Instructions: Preparation Time: About 1 1/2 hours

Yield: Easily serves 8

Lentils make great chili. Unlike beans, they dont need to be soaked first, so you can make this dish more spontaneously than traditional chili. If cooked long enough, lentils achieve a consistency similar to ground beef, and can give a similar satisfaction (for those who are nostalgic for beef barbecue and sloppy Joes).

This chili is full-bodied and richly seasoned. Serve it with Corn and Red Pepper Muffins, a green salad, and some hot spiced cider for a perfect cold-weather meal.

NOTE: This freezes beautifully.

1.Place lentils and 6 cups of water in a large soup pot or Dutch oven. Bring to a boil, partially cover, and lower the heat to a simmer. Leave it this way for about 30 minutes, checking it every now and then to be sure it isnt cooking any faster than a gentle simmer. (You can chop the vegetables during this time.)

2.Add tomatoes, cumin, paprika, thyme, garlic, and onions. Stir, mostly cover again, and let it cook for another 30 minutes or so. Check the water level as it cooks, and add water or tomato juice in 1/4-cup increments as needed, to prevent dryness. Stir from the bottom every several minutes during the cooking.

3.Add salt and tomato paste. Stir and continue to simmer slowly, partially covered, until the tomato paste is all blended in... about 10 minutes.

4.Stir in the vinegar, black pepper, and crushed red pepper, adjusting the seasonings to taste. Serve hot, with some or all of the optional toppings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.