Warming Lentil Chili

I’m one of those people who could eat soup for every meal, year round, and be perfectly content, which is why winter is my favorite season when it comes to preparing dinner. And, even though it’s currently 75º in Louisiana during the second week in January, I refuse to let little things like heat and humidity stop me from cooking one of my favorite cold-weather dishes.

Lentil chili is one of my go-to recipes during the week when it’s cold outside and I’m feeling less than motivated to cook after a long day at work. It’s simple, quick, and makes the entire house smell delicious. While I normally stick to a vegetarian version, I decided to add a shredded chicken breast to the most recent batch I made, per request of Alan, as well as some sliced baby portobello mushrooms I had left over from a recipe I made earlier in the week. Both ingredients tasted great and helped to spruce up an old favorite.

What are some of your favorite winter dishes?


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