Spicy Lentil Chili

Wash and drain the lentils and kidney beans in a colander.

• ½ cup Red lentils
• 1 ⁠1⁄3 cups Kidney beans, canned

Finely chop the vegetables.

• ½ Onion, yellow (~ 1.4 oz)
• 1 Garlic clove (~ 0.1 oz)
• 2 Carrots (~ 6.7 oz)
• 1 Green onion (~ 1.2 oz)

Heat the olive oil in a large pot over medium heat. Sauté the onions, garlic, carrots and green onions for approx. 5 minutes, stirring constantly.

• 1 tsp Olive oil

Add all of the spices and a dash of water. Fry for approx. 1-2 minutes

• 1 tsp Cumin, ground
• 1 tsp Sweet paprika, ground
• 1 tsp Coriander, ground
• 1 tsp Oregano leaves, dried

Add the tomato paste and fry for another 2 minutes.

• 1 ⁠½ tsp Tomato paste

Add the lentils, beans, diced tomatoes, crushed pepper, nutmeg and vegetable broth. Let simmer for approx. 30 minutes. Stir occasionally.

• 7.1 oz Tomatoes, diced, canned
• ½ tsp Crushed pepper
• 1 pinch of Nutmeg, ground
• ¾ cup Vegetable broth

Season with salt and pepper.

• Salt
• Black pepper

Enjoy your meal!