Lentil Chili: 4 Moms Soup Link-Up

moms of many manageWelcome to this weeks edition of 4 Moms, 35 Kids: How Moms of Many Manage.  This week we’re sharing our favorite soup, stew or other cold weather recipe.  Be sure to read to the bottom of the post to see more and to link up one of your own.

Be sure to visit the other 4 Moms to read what they have to say about this topic:

KimC at Life in a Shoe
Connie at Smockity Frocks
Headmistress at The Common Room

Lentil Chili

This recipe is one of our family favorites.  It fits nicely into our budget and I can make our money go farther if I use all lentils instead of the beef.  Our whole family LOVES lentil chili so I have to make a HUGE batch to satisfy everyone.  I can also make it stretch by serving it over rice, especially nice if we have company drop by unexpectedly.


1 onion, chopped
1 tsp. cumin
10 c. water
1 lb. dry lentils
2 tsp. salt
2 c. salsa
29 oz. canned tomatoes, crushed
1 lb. ground beef
1 tsp. chili powder

Brown ground beef with the onion, drain.  Add lentils and water. Simmer 1 1/2 hours.  Add remaining ingredients and simmer for 15 minutes.

Variations:  Omit meat and double the amount of lentils for a vegetarian dish.  Serve over rice.  Top with cheese and/or sour cream.

I double or triple this recipe to feed our always hungry family of 12.

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19 Responses to Lentil Chili: 4 Moms Soup Link-Up
  1. Tiana Krenz
    January 13, 2011 | 7:48 am

    What a great idea! I’m always looking for more soup recipes. Thanks! 🙂


  2. Kathi
    January 13, 2011 | 8:55 am

    I’m finding beans are cheap and easy and filling and everyone likes them too!

    …I just wish I was as hospitality-minded as you. I, on the other hand, would just have heart failure if someone stopped by unexpectedly for dinner!

    I also wanted to thank you for your kind comment Tuesday. It has been a struggle, and all you ladies leaving such encouragement was a blessing!

    P.S. …wondering how your ‘History Curriculum’ search is coming? I recently stumbled upon Greenleaf Press, which Simply Charlotte Mason recommends. VERY worth looking into.

    Have a great day, looking forward to all the winter recipes!



    Kimberly @ Raising Olives Reply:

    Thanks Kathi.

    History Curriculum is a draft post. We’ve found something that we’re very happy with. I’m just waiting to find the time to finish writing about it. You know how that goes.


  3. Roan
    January 13, 2011 | 9:25 am

    I am making my grocery list for the next two weeks, and I plan to try out some new soups! Thanks for this week’s link up.
    Have a great day!


  4. Amy
    January 13, 2011 | 10:08 am

    I love cooking with lentils, so I’m excited to see this recipe – something different than the way I usually use them. Thanks! 🙂


  5. Joy
    January 13, 2011 | 11:11 am

    Thanks so much for sharing all the soup recipes! I love making soup and I’m always looking for good recipes! 🙂


  6. Jama
    January 13, 2011 | 2:30 pm

    Adding your recipe to my next grocery list. I’ve just recently begun cooking with dry beans instead of buying the cans. I LOVE that lentils don’t have to be soaked over night. Hope you plan to continue link ups for other recipes. I’m always looking for new ones. I dropped my meal plan a couple of months ago, because I needed some variety. I think my kids are ready for me to pick it back up so that dinner won’t be such an “adventure” every night!


  7. Sarah
    January 13, 2011 | 6:04 pm

    Your lentil recipe sounds great, looking forward to trying this. Recipes from real people are almost always so much better than the celebrity chef variety.


  8. Sarah
    January 13, 2011 | 6:06 pm

    Sorry-I’m new to Mister Linky and managed to link twice (29 and 30). I’m not sure how to delete one-apologies.


  9. (the other) mama olive
    January 13, 2011 | 10:16 pm

    I’ve linked to my Chili recipe. Thanks for hosting!


  10. christi
    January 13, 2011 | 10:47 pm

    Can’t wait to try some of these recipes! I have a couple of tried and true soup recipes, but love to discover new ones too! 🙂


  11. Grateful for Grace
    January 14, 2011 | 12:14 am

    I’ll have to try this in 3 weeks (the next time lentils are on the schedule)! We just had them tonight and the recipe was similar. This looks like a delicious variation! Thanks!


  12. Rebekah
    January 15, 2011 | 6:23 am

    I love your lentil chili….I’ve made it twice in the past month and my whole family (with 4 kids 7 and under) thinks it’s great!


    Kimberly @ Raising Olives Reply:

    I’m so glad to hear that this recipe is also a hit in your home. Yummy and cheap, that’s always good.


  13. AmyG
    January 16, 2011 | 3:29 pm

    We just made your lentil chili this weekend for the first time. In fact, I had never cooked with lentils before. I love the fact that they didn’t have to be soaked overnight. I didn’t have any plain canned tomatoes on hand, so I used Rotel (diced tomatoes with green chilis) and I left out the Salsa. We loved it! It was the right consistency without having to add anything. And my family loved it. Thanks for sharing so many great things with us!


  14. Serenity Summers
    March 5, 2011 | 8:43 am

    I have made this SEVERAL times for our family of 11 and it is a HUGE hit!!! It costs me 6$ to feed everyone 🙂 Thanks for the recipe!!!!!


  15. AmyG
    March 14, 2012 | 7:14 pm

    Today I cooked this same chili, but instead of the Mexican seasonings, I substituted Ethiopian seasoning (Berbere)and my 4 new Ethiopian kiddos loved it and ate it with injera (ET bread). They said it was called Miso in Ethiopia. I made something they were familiar with and didn’t even know it. :o)


  16. Janee Campbell
    May 16, 2013 | 6:11 pm

    I have another great recipe to add to your collection but since I don’t have a blog I’ll just type it since its so easy.

    I soak black beans overnight in a crock put (mine holds up to 3 lb’s easily but you can do less if that’s too much).

    In the morning I drain them and add about 12oz of your favorite salsa for each pound of beans. I also add some garlic salt for flavor since they are bland without it. That’s according to taste.

    Then add water just enough to be level with the beans or slightly covered. I then cook on high for several hours to get everything hot and switch to low for the rest of the day. If you need them done sooner cook on high until done (5-6 hours).

    I serve these in tortilla’s with lettuce, tomato and sour cream but you can put them over rice if you prefer. I also take the leftovers and mix with taco flavored meat, rice, and cheese and use as filling for either enchilada’s or burrito’s. You can freeze the burritos for lunches later when you need a quick lunch or the enchiladas can be frozen right in the pan for a quick dinner…just add your favorite enchilada sauce.


  17. Janee Campbell
    May 16, 2013 | 6:14 pm

    Sorry. I put this on the wrong post. Meant to put it on vegetarian dinners.


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