Cincinnati Lentils
Transform your weeknight dinner with "Cincinnati Lentils," a hearty, plant-based twist on the classic Cincinnati chili. This recipe swaps ground meat for protein-rich lentils, cooked in a bold, aromatic sauce infused with unsweetened cocoa powder, warm spices like cinnamon and allspice, and a hint of tangy apple cider vinegar. Perfectly paired with a base of tender spaghetti, it’s a savory-sweet fusion that’s both comforting and nutritious. Customize your bowl with traditional toppings: shredded cheddar cheese, diced onions, kidney beans, and crunchy oyster crackers for added texture and flavor. Ready in under an hour, this vegetarian delight is a must-try for fans of bold flavors and unique dinner ideas!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup dry green or brown lentils
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon cocoa powder (unsweetened)
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon ground allspice
- 1 tablespoon apple cider vinegar
- 12 ounces cooked spaghetti
- 1 cup shredded cheddar cheese (optional)
- 0.5 cup diced onions (for topping)
- 1 cup cooked kidney beans (optional)
- 1 cup oyster crackers (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
Rinse the lentils thoroughly under cold water, then add them to the pot.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer and add the tomato paste, cocoa powder, chili powder, ground cinnamon, ground cumin, paprika, and ground allspice. Stir well to combine.
Simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened.
Stir in the apple cider vinegar and adjust seasoning with salt and pepper to taste.
To serve, plate a portion of cooked spaghetti, then ladle the spiced lentils over the top.
Optional: Add shredded cheddar cheese, diced onions, cooked kidney beans, and/or oyster crackers as toppings according to your preference.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 9.1 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 304 mg | 23% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
