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Lentil Potato Chili with Tangy Apples + Cheddar

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 People

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, peeled, quartered
  • 2 carrots, peeled, quartered
  • 3 celery stalks, quarated
  • 1 ½ tsp kosher salt, divided
  • 1 tbsp chili powder
  • 2 tsp ground cumin (or coriander)
  • 1 tsp dried oregano
  • 1 tsp ground cinnamon
  • 2 cloves garlic, chopped
  • 3 tbsp tomato paste
  • 2 red or yellow potatoes (about 10 oz), peeled, cut into small cubes (about 1 ½ - 2 cups)
  • 1 ½ cup green or French green lentils
  • 6 cups water
  • 1 tbsp soy sauce or tamari
  • 5 oz spinach (optional)
  • 1 tbsp lime juice
  • 1 cup grated cheddar cheese (optional)

For the apples:

  • 1 crunchy, crisp apple, chopped about 1 heaping cup
  • 1 tbsp lime juice
  • ¼ tsp kosher salt

Items you can prep ahead (optional)

  • Prep onion, carrot, celery
  • Peel and cube 2 potatoes (store in cold water)
  • Chop garlic
  • Make the soup
  • Make the tangy apples

Instructions

  • In a high-speed blender, add the onion and pulse/blend until finely chopped. Transfer to a large pot over medium-high heat along with the olive oil and ½ teaspoon salt. Add the carrots and celery to the blender and pulse/blend until finely chopped and transfer to the pot. Alternatively, you can chop them by hand.
  • Cook until softened and most of the water has evaporated, about 5 minutes, stirring occasionally.
  • Add the chili powder, cumin, oregano, cinnamon, and garlic and stir constantly for 30 seconds. Add in the tomato paste and cook for 2 minutes, stirring occasionally (to caramelize the tomato). Stir in the potatoes, lentils, and ½ teaspoon salt to coat them in the spices and tomato. Stir in the water, soy sauce, and remaining ½ teaspoon salt.
  • Increase the heat to high, cover, and bring to a boil. Give it a stir, then reduce the heat to medium-low to keep it at a rapid simmer and cook, covered, for 30 minutes, or until the lentils are cooked through, stirring halfway through. Transfer about 2 cups of the soup to a high-speed blender and blend on high until smooth (let the steam escape!). Stir back into the pot.
  • Stir in the spinach (if using), submerging it into the liquid, and cook until wilted, about 2 minutes. Remove from heat and stir in the lime juice. Taste and add more salt, if needed.
  • Toss the apples in lime juice and salt. Serve chili topped with cheese (if using) and apples.

Notes

Substitutions:

  • To make vegan, skip the cheese and top with some avocado slices.
  • Add bell pepper, corn, or other classic chili veggies if you’d like.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Soup: fridge for up to 5 days, freezer for up to 2 months
    • Apples: fridge for up to 4 days

Leftovers + Repurposing:

  • Reheat leftover chili on the stove or in the microwave until warmed through. 
  • If it got really thick in the fridge, just stir in some water to thin it out while you reheat it.
  • Serve topped with cheese, tangy apples, and fresh herbs! A squeeze of lime is always nice too.