Lentil Chili with Winter Citrus Salad

A hearty lentil chili is lightened up by a fresh salad with Texas grapefruit segments, crunchy pepitas, and a refreshing lemon mint vinaigrette.

Lentil Chili with Winter Citrus Salad

Wine Pairing:

Chenin Blanc

Active Time:

25 - 30 minutes

Total Time:

30 - 35 minutes



  • .3 oz mint
  • .5 lb grapefruit
  • 10 oz red onion*
  • 10 oz tomato
  • 2 garlic cloves
  • 2 oz radishes
  • 3 oz dino kale, turnip greens, or spinach
  • 5 oz salad greens (arugula, lettuce, or pea shoots)
  • 6 oz carrots

Spice Mix

  • 1 tsp ancho powder
  • ½ tsp allspice
  • ½ tsp chipotle powder
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • 1½ tsp paprika

Proteins and More

  • 1 cup brown lentils
  • 13.4 oz package kidney beans
  • 16 oz vegetable broth
  • 2 tbsp pepitas (pumpkin seeds)
  • 6 oz plain greek yogurt

Pantry Items

  • 2 tbsp olive oil

1: Make the chili:

  • Peel garlic and onion. Mince garlic and chop half of onion into ½” pieces (reserving other half for salad). Peel and chop carrots into ½” pieces. De-stem greens and chop into 1” pieces. Dice tomato into ½” pieces and reserve juices.

  • Heat 2 tbsp olive oil in a large saucepan over low heat, then add onion and garlic. Cook 2-3 minutes or until translucent but not brown, then stir in carrots. Sprinkle 2 tbsp of spice mix over cooking vegetables and stir to coat. Cook 1-2 minutes or until fragrant.

  • Add diced tomato and juices along with 2 cups of vegetable broth. Add lentils and bring to a boil. Once boiling, reduce heat to medium, cover, and cook 25 minutes or until lentils start to become tender. 

  • Add kidney beans and cook another 10-15 minutes or until lentils are completely tender. Add water (or broth) ¼ cup at a time, if chili becomes too dry. Keep covered while waiting to serve.

2: Make salad:

  • Slice remaining half of red onion slices, as thin as possible. Use all of the onion if you enjoy onion or half if you want a milder salad. Cut grapefruit into segments and then cut each segment in half to be more bite sized (see chef tips). Destem mint and mince. 

  • Place salad greens in a large bowl. Add the onion, grapefruit segment, and 1-2 tbsp of pumpkin seeds. Add mint leaves to vinaigrette and shake. Drizzle 2-3 tbsp of vinaigrette over the greens. Using tongs, toss everything together, coating all of the ingredients with dressing.

3: Serve:

  • Slice radishes into thin half moons. Serve chili in a bowl and top with 1 tbsp greek yogurt and garnish with 2-3 thin slivers of radishes. Place salad on a separate plate or bowl and serve any remaining dressing on the side.

Chef tips

To get perfect, jewel-like grapefruit segments use this technique: Cut a ½” slice from the top (at the stem) and bottom. Once you have a flat surface, using the sharpest knife you have, glide the knife from top to bottom between the pith and the fruit, removing all the peel and pith you can. Make your way around the entire grapefruit. To cut segments, glide your knife into one segment of the grapefruit as close to the membrane as you can get. Cut the other side at the membrane, which should allow you to now loosen the segment of fruit with your knife, popping it out in one piece.