Green Lentil Chili with Chicken Sausage
Welcome back to Week 4 of Summer in the Kitchen! Over the course of a five-week series, I'm sharing everything from appetizers to desserts to inspire you to use Palouse Brand's premium legumes in fresh, seasonal ways. Summer is the perfect time for bright, refreshing dishes that make the most of garden-fresh ingredients, and in this week's recipe we are focusing on lentils, green lentils specifically.
If you missed Weeks 1-3 recipes for Marinated Chickpeas with Whipped Feta, Tangy Chickpea & Black Bean Salad, and Sandwich Bread with Hard White and Khorasan Wheat, be sure to check those and continue to follow along as we just have two weeks left!
If you're just popping in to the Summer Series, my name is Ashley, the creator behind @red.ridge.roots on Instagram. I have a passion for cooking; feeding and serving my family is truly my love language. When I'm not in the kitchen, you'll usually find me tending to our homestead on Red Ridge, working in the garden, caring for our chickens and rabbits, or preserving the harvest through canning, freeze-drying, and other traditional methods.
An underrated pantry staple
If there's one pantry staple I think deserves a little more attention, it's green lentils. They may not get as much love as dry beans, but they're just as versatile and are always something I like to keep stocked in my pantry.
One of my favorite things about green lentils is their mild, earthy flavor. They soak up whatever seasonings you pair them with, making them a great to use from soups and chilis to salads and grain bowls. They have just enough texture to hold their shape after cooking, so they add a hearty bite without turning mushy, which is a huge bonus for me personally, as I have a child who is sensitive to certain food textures.
Additionally, I love the fact that unlike many dry beans, lentils don't need to be soaked ahead of time, making them a great option for busy weeknights when you want to get dinner on the table without a lot of planning. As a mom of four, those are exactly the kinds of meals I'm reaching for! Raise your hand if you can relate. I’m wanting recipes that come together quickly but still leave my family with a nourishing, homemade dinner. That's one of the reasons I always keep a bag of Clear Creek Green Lentils in my pantry. I know I can turn them into a nutritious protein-rich filled meal whenever I need one.
Whether you're making this green chili I’ll be sharing with you, adding them to your favorite soup, or tossing them into a fresh salad, green lentils are one of those simple ingredients that can do so much. Once you start cooking with them, you'll quickly see why they've earned a permanent spot in my pantry.
Comfort meals aren’t just for the cold months
When most people think of summer meals, their minds usually go straight to fresh salads, grilled foods, and lighter dishes. And while we absolutely enjoy those meals during the warmer months, we still love and appreciate a comforting bowl of soup every now and then. This recipe brings those cozy fall flavors we all love while still feeling light enough to enjoy during the summer months. It's truly the best of both worlds: a hearty meal that doesn't feel too heavy during those hot days.
Green Lentil Chili with Chicken Sausage
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This recipe combines savory chicken sausage, bright and flavorful green chiles, and hearty green lentils to create a chili that's comforting without feeling heavy. The lentils add a nice texture and help make this meal filling, while soaking up all the flavors from the broth and seasonings. I will say when I made this, my husband ate almost the entire pot in one sitting and took the rest with him to lunch the next day. We love this recipe and hope you and your family do too!
Ingredients
1c (220g) Clear Creek Green Lentils
1lb chicken sausage, sliced
1 white onion, chopped
1 large green bell pepper or 3 medium-size sweet peppers, chopped
½ c (145g) green chilis
4 c (765g) chicken stock
4 cloves garlic, minced
Juice of 1 lime
½ bunch cilantro, chopped
Directions
In a pot, drizzle some oil over medium heat. Add sliced chicken sausage and cook for 5-7 minutes. Using a spatula remove chicken sausage and place on a plate lined with a paper towel. Set aside.
Add just a splash of chicken stock to the still-hot pot and scrape up any browned bits. Then add the peppers and onion, cook for 5 minutes.
Add the minced garlic and green chilis, stir for 2 minutes.
Add the lentils and cook for another 2 minutes, stirring constantly.
Pour in the rest of the chicken stock and bring to a boil, now only stirring occasionally. Reduce to a simmer and cover. Continue cooking for 30 minutes or until the lentils are tender.
Once the soup is cooked, use an immersion blender to slightly blend the soup. Be sure to leave some texture! If you don’t have an immersion blender, run half the soup through a standard blender and return to the pot.
Stir in the chicken sausage, cilantro, and lime juice.
Serve with a garnish of more cilantro if you love it like I do! Add a dollop of sour cream or plain Greek yogurt and avocado slices. Enjoy!
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