Alkalinizing Lentil Chili

I discovered this easy and delicious recipe in the February 2014 issue of Yoga Journal!  We all need more alkaline foods to balance the highly acidic foods that are present in our diets.  I’m talking pH here….  Internally, our bodies need to be in  balance.  Well….externally, too 🙂  Meat and dairy are two examples of acidic foods that need to be balanced out by alkaline foods like leafy greens….and lentils!  I used green lentils, as they are less likely to break down and get mushy.

**Use organic ingredients whenever possible 🙂


*1 tablespoon of Extra Virgin Olive Oil

*1 cup of chopped yellow onion

*2 cloves of garlic, minced or pressed

*4 cups of cooked lentils (see package directions)

*1 15 oz. can of diced tomatoes, with juice

*1 tablespoon of tomato paste

*1 cup of corn kernels, fresh or thawed from frozen

*1 1/2 cups of chicken, beef, or vegetable broth

*1 teaspoon of sea salt

*2 teaspoons of cumin

*1 tablespoon of chili powder

*1/8 teaspoon of cinnamon


1.  Prepare lentils and set aside.

2.  Heat olive oil in a large pot over a medium heat.  Add onion and sauté until soft, about 5 minutes.

3.  Add garlic and sauté an additional minute.

4.  Add in the cooked lentils (first draining any excess liquid from cooking), tomatoes, tomato paste, corn, broth, salt, cumin, chili powder, and cinnamon.

5.  Bring all of the ingredients to a boil.  Cover pot and reduce heat to low.  Simmer for 30 minutes and stir occasionally.

**Additions:  Offer dices of avocado and dollops of sour cream to top off the chili.  I served this chili to my besties with gluten-free cornbread from Bob’s Red Mill.  Yum…yum…yum!!

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