Lentils and Bean Chili

Ingredients for 4 servings:

3/4 cup dry French lentils, rinsed

1 Tbsp oil

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 1/2 Tbsp chili powder

1 tsp dried oregano

3/4 tsp cumin seeds

1/4 tsp cayenne pepper

1 tsp salt

1 can (540 g) diced tomatoes

1 can (540 g) black beans

1/2 cup cilantro

Rinse lentils and put them in the pot. Pour water over them. Water should be about 1 1/2 - 2 inches above lentils because during cooking lentils will absorb water. Cook for about 10 minutes or until done. If lentils are cooked but didn't absorb all water, strain them.

Mix chili powder, oregano, cumin seeds, cayenne pepper and salt in a small bowl, and set aside. Put oil in a pot, add onion, garlic and pepper. 

Cook stirring often, until vegetables are softened (about 10 minutes). Meanwhile rinse canned beans under cold water and set aside. 

Add spices to onion mix in the pot, and cook stirring for about a minute. 

Add canned tomatoes and canned beans. Cover and cook on medium to low temperature for 10 minutes.

While beans and tomatoes are cooking, chop cilantro.

After 10 minutes of cooking beans and tomatoes, add cooked lentils and cilantro and mix all together.

Serve sprinkled with some chopped cilantro.