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

Ingredients:
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)

Instructions:
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