Veggie Chili with lentils

This was surprisingly really good.  I was looking for a way to use up our freezer surplus of green peppers and stumbled on a few recipes that were close enough, so I went for it.  Below is what I made with notes for next time.

2 cups diced bell pepper, diced, try it with 3 next time

1 cup onion, diced

1 medium carrot, diced

3 cloves garlic

olive oil

broth, veggie or chicken (bouillon and water is fine here)

4 cups of tomatoes (I used one bag of our frozen roasted toms)

salt and pepper

oregano

garlic powder

1 cup dry red lentils

In a a soup pot, medium heat, heat up a drizzle of oil and add onion and carrots, saute till softening and browning, adding garlic towards the end.  Add more oil as needed to prevent sticking.

Add spices and let saute a bit till fragrant.

Add remaining ingredients.  Use enough broth to cover everything by an inch.  Bring to boil, then cover and reduce to simmer for 20 mins, checking randomly to be sure there is enough liquid.

Check to see if lentils are soft, to add more liquid, and/or more salt/pepper.

Serve over rice with chili style toppings (cheddar, sour cream, scallions) and good bread.