
Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.
Makes 8 Servings
- Ingredients
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- 1tablespoon extra-virgin olive oil
- 2 shallots, minced
- 4cloves garlic, minced
- 2 small jalapenos, seeded and minced
- 1tablespoon chili powder
- 1teaspoon cumin
- 1teaspoon salt
- 2 15-oz. cans tomato sauce
- 4–5cups vegetable broth or stock
- 1cup finely chopped unsalted roasted walnuts
- ¼ cup maple syrup
- 2cups brown lentils
- ½cup sour cream
- 1bunch scallions, thinly sliced
- Directions
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Heat a large pot or Dutch oven over medium heat. Add olive oil, shallots, garlic, jalapeno, and spices. Cook, stirring occasionally, until shallots soften, 4–5 minutes.
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Add tomato sauce, broth, walnuts, and maple syrup. Bring to a boil over high heat, then reduce to a simmer and cook covered for 30 minutes.
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Add lentils and cook covered for another 30 minutes, until the lentils are tender. Stir occasionally, and if the lentils are starting to thicken before they’re tender, add more broth.
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Serve in bowls topped with sour cream and scallions.
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