Chef Jim Gray's Lentil Chili

Ingredients

• Course Main Course , Main Dish , Soup
• Cuisine Mexican , Vegan , Vegetarian
• 7 3/4 Cups Vegetable Broth Divide
• 1 Medium Red bell pepper, seeded and chopped
• 1 Medium Yellow onion, diced
• 2 Cloves Garlic, minced
• 4 Tablespoons Mexican Chili powder Spicy or mild
• 16 Ounces Green Lentils
• 1 28-ounce can Diced tomatoes with juice
• 2/3 Cup Fresh cilantro, chopped
• In a soup pot or Dutch oven, heat ¾ cup vegetable broth. Add diced red bell pepper, minced garlic and yellow onion and cook over medium heat until the vegetables have softened.
• Add the chopped tomatoes and juice to the pot and continue cooking for about 10 minutes.
• Stir in chopped cilantro before serving.