LENTIL CHILI

INGREDIENTS

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 1 massive red bell pepper, chopped
• 5 cloves garlic, minced
• 4 tsp. seasoner
• 1 (16 oz.) bag of brown lentils
• 2 (14.5 oz.) cans no-salt diced tomatoes
• 1 bay leaf
• 2 (32 oz.) cartons vegetable stock or chicken broth
• 1/3 cup recent sliced cilantro
• sea salt and recent ground black pepper
• Optional toppings: soured cream, cheddar, croutons, pancake chips, avocado

INSTRUCTIONS

• In a massive serious duty dutch kitchen appliance, heat vegetable oil over medium heat. Add onion and red bell pepper; saute the vegetables for eight minutes or till soft and gently bronzed, stirring often.
• Stir in garlic and chili powder; cook for one minute.
• Add lentils, tomatoes, herb and stock. Season with salt and ground black pepper, to taste. waken a boil, lower the warmth to medium-low and simmer, part coated for half-hour or till lentils ar tender. take away from the warmth and discard the herb.
• Transfer three cups of grilled chili into a methodor|kitchen appliance} and process till pureed; add the pureed chili into the remaining chili and stir to mix. style for salt and pepper.
• Stir in cilantro and serve.

NOTES

• If you prefer your chili spicy, add sliced recent jalapeno or red pepper flakes for a few heat

Reference : littlebroken

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