12 December 2009

Lentil Chili and the End of a Very Busy Semester

Ian graduated today, so we spent most of the morning and a good portion of the afternoon in an uncomfortable coliseum listening to speeches and recitations of names and chants and songs and...my butt still feels numb.

The one thing I didn't anticipate was that I would see so many previous students of mine graduating at the same time. I might preface this with the warning that I'm the type of person who cries at Discover Card commercials, and I'm pretty sure Rita Wilson was mocking my waterworks in that scene in Sleepless in Seattle. Needless to say, seeing students who were doe-eyed freshman ready to set the academic world on fire with their words (please, no Freedom Fighters references here) matriculating and moving on to greener pastures was entirely too much for this sappy teacher.

So what better way to celebrate than to make lentil chili? Yes, I'm the queen of the non sequitor. I may be done tearing up, but here comes the grading and advising. Sigh.

Lentil Chili
(adapted from Not Your Mother's Slow Cooker Cookbook)

1 onion, chopped
1 red bell pepper, choped
1 jalapeno, finely diced
2 stalks celery, chopped
2 carrots, diced
3 cloves garlic, chopped
1 tbsp. brown sugar
2 tbsp. chili powder
1 tbsp. cumin
1 tsp. cayenne pepper
2 tsp. oregano
1/2 tsp. thyme
1 tsp. dry mustard powder
2 1/2 c. dried brown lentils, rinsed
8 c. vegetable broth
3 tbl. olive oil
Salt to taste

1. Combine all ingredients in slow cooker, except olive oil and salt. Cook on low for 6-8 hours. Add olive oil and salt in the last half hour.

2. Serve with cheddar cheese and green onion toppings.

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