• prep: 15 min
• cook: 25 min
• total: 40 min

servings:

Black lentils hold their shapes while red lentils break down slightly to thicken the chili. This is one of those dishes that tastes best after the flavors have a chance to blend, so if possible, make it ahead of time and reheat before serving.

• 1 large onion about 2 cups or 1/2 lb., chopped
• 1 large bell pepper, any color, chopped about 1 cup or 5 oz.
• 6 cloves garlic minced
• 1 tablespoon mild chili powder
• 1 teaspoon ground cumin
• 1 teaspoon mexican oregano or regular oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chile powder or to taste
• 1 cup black beluga lentils rinsed and picked over, see notes below
• 1/4 cup split red lentils or masoor dal rinsed and picked over
• 4 cups low-sodium vegetable broth I use Pacific Foods Organic
• 1 16-ounce can fire-roasted tomatoes
• 1 teaspoon low-sodium soy sauce or gluten-free tamari or coconut aminos
• 1 teaspoon balsamic vinegar
• 1 teaspoon salt optional or to taste

Click Here For Step-By-Step Instructions