Lentil Chili

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 1 large red bell pepper, chopped
• 5 cloves garlic, minced
• 4 tsp. chili powder
• 16 oz. organic green lentils
• 2 (14.5 oz.) cans no-salt diced tomatoes
• 1 bay leaf
• 2 (32 oz.) cartons vegetable stock 
• 1/3 cup fresh chopped cilantro
• Kosher salt and fresh ground black pepper

Instructions

1. In a large heavy duty dutch oven, heat olive oil over medium heat. Add onions and red bell pepper; sauté the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.
2. Stir in garlic and chili powder; cook for 1 minute.
3. Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
4. Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Taste for salt and pepper.
5. Stir in cilantro and serve.

 Recipe adapted from: Little Broken.