INGREDIENTS 2 Tbsp. olive oil 1 medium onion, chopped 1 large red bell pepper, chopped 5 cloves garlic, minced 4 tsp. chili powder 1 (16 oz.) bag of brown lentils 2 (14.5 oz.) cans no-salt diced tomatoes 1 bay leaf 2 (32 oz.) cartons vegetable stock or chicken stock ⅓ cup fresh chopped cilantro sea salt and fresh ground black pepper Optional toppings: vegan sour cream, vegan cheddar cheese, croutons, tortilla chips, avocado INSTRUCTIONS In a large soup pot, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until onion is soft and lightly browned. Stir in garlic and chili powder; cook for 1 minute. Add lentils, tomatoes, bay leaf and vegetable 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. Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Adjust salt and pepper as needed. Stir in cilantro and serve.