This is my favorite fast protective recipe of the year so far. The outstanding flavor and texture have me tossing it together multiple days of the week. Stovetop Red Lentil Chili is simply spectacular served over hot brown rice. I ladled leftovers on cheezy Mix & Mac, and Jerry cheered “It’s my favorite! Let’s have this again tomorrow!” For plant diversity, I use fresh and fermented garnishes and have multiple starch suggestions. Try fresh Corn Tortillas for lentil chili tacos, make and layer it onto Loaded Nachos, or top a Mexican Pizza. For entrée salad night, the Chili Bowl Salad was created and featured in PD-Ed Lesson #266, Homemade Tortillas and Pro Tips for Perfect Chips. Our leftovers took Hot Diggity Dogs to the next level. Then I put together a family-style potato bar with all the toppings. Tonight we will be diving into Chili Cheeze Fries.

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