LENTIL CHILI Here is a lighter version of traditional chili that will keep for a few days in the refrigerator. Nice to come home after a hard days work, heat it up, and top with some diced avocado and Greek Yogurt for a complete meal! 2 Tbsp. olive oil 1 medium onion, chopped 1 large red bell pepper, chopped 1 zucchini, chopped 5 cloves garlic, minced 1 tablespoon chili powder 2 teaspoons cumin 1 (16 oz.) bag of brown lentils RINSED well 2 (14.5 oz.) cans diced tomatoes 1 bay leaf 2 (32 oz.) cartons organic vegetable stock or chicken stock ⅓ cup fresh chopped cilantro sea salt and fresh ground black pepper Instructions 1. In a large soup pot, heat olive oil over medium heat. Add onion, zucchini and red bell pepper; saute the vegetables for 8 minutes or until onion is soft and lightly browned. 2. Stir in garlic, cumin and chili powder; cook for 1 minute. 3. Add lentils, tomatoes, bay leaf and stock. 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. Stir in cilantro and serve.