Make-Ahead Lentil and Walnut Chili

Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.

Makes 8 Servings

Ingredients

• 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

1. 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.

2. 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.

3. 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.

4. Serve in bowls topped with sour cream and scallions.