Chocolate Chili Pepper Caviar Lentils

Chocolate Chili Pepper Caviar Lentils
Created By: Chef Derek Sarno, Wicked Healthy Food
Use: Caviar Black Lentils, Madeline French Green Lentils, Pardina Brown Lentils
Yields: 4-6 servings
Vegan, 30-minutes or less

Chocolate Chili Pepper Caviar Lentils
Recipe and photo courtesy of Chef Derek Sarno, Wicked Healthy

1 onion, diced small
1 clove garlic, karate chopped into minced pieces
1 tsp apple cider vinegar
1 C diced tomatoes, fresh or canned-juice drained
1 tsp dark chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt, coarse grind
1/2 tsp black pepper
1 bay leaf
1 C dried Caviar black lentils, sorted, rinsed and drained. Remove any non-lentil material before cooking.
1 3/4 C water
1/2 bar of chili pepper 70% dark chocolate (Theo’s Chocolate makes a great one)
1/4 C lightly packed cilantro leaves, picked from stems (garnish)
1 red chili pepper, (Thai or Fresno, sliced for garnish and additional heat)

In small sauce pot, on medium heat, add, onions and garlic, sauté for one minute until browning begins. Add apple cider vinegar (no-oil) and tomatoes and dry spices, then add dry Caviar black lentils and water, and stir to incorporate.

Bring mixture to a slow boil, then reduce heat to lowest heat, cover and simmer for approximately 8 minutes.

The water will be almost fully absorbed. Break apart the chocolate bar and add to the mixture. After about a minute, stir in the melting chocolate to incorporate and cover again. Simmer for another 7-10 minutes on low, stirring now and again then shut off heat and let sit.

Doneness – is when most the liquid is absorbed and lentils are to your slightly al dente. Remove from heat, keep covered and let sit for at least 5-10 minutes before serving.

Use cilantro and red chili pepper for garnish.

Great for tacos or as a main or side dish with grilled or roasted veggies and mushrooms.

Notes from Derek:
Works with green, brown and hearty type lentils.

If you cannot find Chili Pepper Dark chocolate, substitute 1/2 bar of dark chocolate and 1/2 of one hot chili pepper diced (Serrano or red jalapeño or Thai chilis work great – discard the seeds if you cannot handle spicy.)

Watch the Wicked Healthy Taco Takeover video here.

For more delicious vegan recipes from Chef Derek Sarno, visit Wicked Healthy