Lamb and Lentil Chili

Yes it's March, but it was weirdly cold here last week, and this is a great way to beat that spring cold with a different spin on chili. Ground Lamb can be hard to find in my grocery store, and I love this recipe, so when I see lamb,  I buy it and know I will be making this soon. It's a little spicy so be prepared for that. You could add a little sour cream or Greek yogurt to the top to cool off the heat if you want. I found this online a while back, and of course have added and subtracted here and there. If you have never tried ground lamb in anything, this is a good way to try it. 

Lamb and Lentil Chili

• 1 pound ground lamb
• 1 onion finely chopped
• 5 garlic cloves, chopped
• 1 tablespoon olive oil
• 3 carrots chopped
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon red pepper flakes
• 1 teaspoon cayenne pepper
• 1 tablespoon cumin powder
• 1/2 teaspoon ground coriander
• 1 cup dried red lentils
• 2 cups beef broth
• 14 (ish) oz can of crushed tomatoes
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• salt and pepper (about a teaspoon each)
• Cilantro to put on top

1. In a large pot, heat one tablespoon olive oil. Add onions and garlic. Sauté until onions are transparent- about 4-5 minutes
2. Add spices (chili powder, paprika, pepper flakes, cayenne, cumin and coriander). Sauté until mixed well, about 2-3 minutes more.
3. Add carrots and lamb. Stirring to mash up lamb, brown for about 10 minutes, until the lamb is cooked.
4. Stir in lentils, broth, tomatoes, oregano, rosemary, salt and pepper. Bring to a boil. Reduce heat to simmer, simmer for about 30 minutes
5. Top with cilantro before serving.