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
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.