Lentil Chili

This recipe is perfect for a meatless Monday or any day of the week. I make a side of white rice for my husband and kids.

This is what you will need:

2 tbsp olive oil

1 medium onion, chopped

5 garlic cloves, minced

4 tsp chili powder

1 (16 oz) bag of brown lentils

2 (14.5 oz) can no salt diced tomatoes

1 bay leaf

2 (32 oz) cartons vegetable stock or chicken stock

1/3 cup fresh chopped cilantro 

Salt and pepper to taste

Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado


In a large heavy duty Dutch oven, heat olive oil over medium heat. Add onion and red bell pepper, sauté the vegetables for 8 minutes or until soft and lightly Browned, stirring occasionally.

Stir in garlic and chili powder, cook for one minute.

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.

Transfer 3 cups of cooked chili into a food processor and process until puréed, at the puréed chili back into the remaining chili and stir to combine. Taste for salt and pepper.

Stirrer in cilantro and serve.


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