Lentil Chili over Sun Dried Tomato Cornmeal Waffles


Ever since my friend Liz left me her waffle iron for the summer, I’ve had waffles on the brain.

It sits in the living room next to my basil plant and mini rose bush, because there’s no where in the kitchen to put it.

I basically think about waffle ideas all the time. In the shower.  On runs.  During movies.

Today was no exception.  It was kind of cold out today (low 60s), something warm and tasty was in order.

Lentil Chili

1 onion, diced
1 tsp garlic
1 tbsp olive oil
1 can of diced tomatoes
2 tbsp chili powder
1 tbsp cumin
1 tbsp paprika
1 tsp cayenne
1 cup lentils
2 cups water or vegetable broth
1/2 tsp black pepper
1/4 tsp salt (optional)
1/2 cup frozen corn kernels
1 smart dog (or real hot dog if you eat meat), diced, optional
1/2 bunch of kale (about 7 leaves), cleaned, stemmed and finely chopped

Heat oil in a pot.  Add onions and cook for a few minutes.  Add garlic and cook for an additional minute.  Add can of  tomatoes, spices, lentils, water and corn.  Bring to a boil and simmer for 20 minutes.  Add kale and smart dog and cook for an additional 10 minutes or until lentils are tender.

Serve over savory sun dried tomato cornmeal waffles

Sun Dried Tomato Cornmeal Waffles

1/4-1/3 sun dried tomatoes (about 10 pieces), rehydrated or packed in oil
1 cup buttermilk (or the old trickeroo 1 tbsp of vinegar + enough milk to fill up 1 cup, let sit for 10 mins)
1/2 cup flour
1/4 cup + 2 tbsp cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp parmesan cheese
1 egg
1 egg white
3 tbsp olive oil

Blend together rehydrated sun dried tomato and milk until smooth.  Add eggs pulse.  In a separate bowl, combine flour, cornmeal, baking soda, baking powder, salt, parmesan cheese.  Gradually pulse in dry ingredients until just combined and smooth (make sure to scrape the sides of the blender).  Pour into a hot waffle iron, bake for 3 minutes or until golden brown and cooked through.  Makes 2 huge belgian waffles and probably a few regular waffles.  Enough for 4 people.

Honestly, this might be one of the best things I’ve ever made.  Sort of like a better version of corn bread and chili, right?

Who knew savory waffles could be so good!

Not only was it ridiculous quick and easy, it’s pretty healthy!  The lentil chili is vegan and all sorts of healthy (because I put kale in everything) and the waffles… well we all need a little bit of carb and fat in our life.  We especially need sun dried tomato!  You could probably blend in some spinach or kale to sneak in some more vegetables.

You can also freeze the waffles if you have leftovers then pop them in the toaster oven when you’re ready to enjoy them again!

Try it.  You won’t regret it.

Well, I’m headed to the middle of nowhere NY to do some stuff for my internship then I’m headed out of town for the weekend!

Have a great 4th of July!!

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8 thoughts on “Lentil Chili over Sun Dried Tomato Cornmeal Waffles

  1. healthyexposures says:

    ohh my worddd, these waffles look amazing. and i love that you dream of waffles too 😉 you should give bob’s red mill “down home buckwheat waffles” a try!
    hope you have fun for your long weekend!

  2. Lauren says:

    Looks great! Seriously, I would have paid you REAL money to come and cook for us this weekend! You will have to stay posted to see the boat and the 4th Festivities! We will be thinking of you!

  3. Christine Marino says:

    I can’t wait to try this recipe tonight, but when I went to print it, I not only got the recipe but everything before it and after, a waste of paper (4 sheets) and ink. Is it just my printer or can you fix it so just the recipes print next time?

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