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This is one of Joe Bonanno's most popular firehouse dishes. Choose a chili powder that suits your taste for heat. Leave the pot uncovered during simmering to allow excess water to evaporate and the chili to thicken.

Source: Martha Stewart Living, April 1999



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How would you rate this recipe?
  • Mary Frances
    24 FEB, 2015
    This recipe is terrific - full of flavour and very "meaty" tasting (thanks to the lentils, I think) and satisfied our whole family. Great for those trying to eat less meat, but don't want to compromise on taste!
  • queenzookie
    15 MAR, 2013
    Martha says to leave the pot UNCOVERED during simmering, but the recipe says to COVER it. Confusing. I wasn't particularly impressed with this recipe. The lentils took longer than 45 minutes to cook, maybe because the tomatoes were added at the same as the lentils. Don't acidic ingredients like tomatoes prevent legumes from softening? If I were to make again, I'd make it spicier (leave in jalapeno seeds and/or use more cayenne, increase the garlic, and use only half the amount of lentils.
  • momofthreegirlsRI
    18 FEB, 2013
    I made this last night and this is another easy recipe and very flavorful. I added black beans when I made it. This was a big hit.
  • Alyssa Moore
    17 FEB, 2013
    Delicious-- great flavors, and the lentils make this a really hearty vegetarian option. Super easy to put together and the flavors really come together after simmering for about an hour. I'll definitely be making this again!
  • janetvaldez
    10 AUG, 2008
    i think this may be a great idea for a cold winter day, because ti is a very warm meal.

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