• Ingredients: 29
  • Serves: 6

Lentil-beef chili with lentils, 28-ounce cans crushed tomatoes, water, chili powder, salt, dried marjoram, crumbled, dried oregano, crumbled, dried basil, crumbled, pepper, grated parmesan, sour cream.


For the croutons

For the soup

  • 1/4 cup chilled heavy cream if desired

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


  1. Step 1 Heat heavy medium skillet over medium-high heat. Add ground beef and cook until beef is brown, crumbling with fork, about 5 minutes.
  2. Step 2 Drain well. Heat oil in heavy 3-quart saucepan over medium-high. Add onion and next 5 ingredients. Sauté until onion is tender, about 8 minutes.
  3. Step 3 Add beef, lentils and next 8 ingredients to saucepan. Cover and simmer until lentils are tender, stirring occasionally, about 1 1/2 hours.

    For this step you will need

  4. Step 4 Stir in Parmesan. Simmer, uncovered, until mixture is thick, about 15 minutes. Serve, passing sour cream separately.

    For this step you will need

Nutrition information

Calories 569 Carbohydrates 52 g (17%)
Fat 26 g (41%) Protein 35 g (71%)
Saturated Fat 9 g (47%) Sodium 1,734 mg (72%)
Polyunsaturated Fat 2 g Fiber 20 g (79%)
Monounsaturated Fat 12 g Cholesterol 66 mg (22%)