What could be better than lentil chili for a wholesome dinner on a cold Sunday night? And cooking this awesome meal in abowl can be fun too. What keeps me coming back to this recipe is the satisfaction I get from knowing that I’m making such a super healthy meal for friends and family.

I couple it with garlic bread or baked sweet potatoes as a side and I’m good to go.

All you need is:

a) 1 cup brown lentils

b) 1 cup kidney beans

c) 1 red onion chopped

d) 1 red pepper diced

e) 1 carrot diced

f) 1 jalapeno pepper chopped

g) 1 can diced tomatoes

h) 3 cloves garlic fine chopped

i) 1 teaspoon ginger fine chopped

j) 1 teaspoon cumin seeds

k) 1 teaspoon dried oregano

l) 2 cups vegetable broth

m) ½ teaspoon cayenne powder

n) black pepper

o) ½ cup chopped cilantro

Wash and soak lentils and beans for about an hour. Meanwhile chop onions, red pepper, carrot, jalapeno, garlic and ginger.

In a pot heat a tablespoon olive oil and add cumin seeds, ginger, garlic, onions and tomatoes. Stir for a bit and add lentils and kidney beans. Next add chopped carrot, red pepper and jalapeno. Add broth and bring it to a boil. Then simmer and cook for about 30 minutes. Add oregano, cayenne pepper and black pepper. Pour into a bowl and sprinkle chopped cilantro on top. Serve warm in a bowl with a side of your choice.

 *Image courtesy Flickr creative commons.