Directions

1. Rinse the lentils and place them in a pot. Add enough water to cover by four inches, bring to a boil over medium-high heat, and then reduce heat and simmer, partially covered, until the lentils are just tender (they’ll finish cooking in the chili), about 30 minutes. Drain the lentils and set aside.

2. Heat the olive oil in a heavy saucepan over medium-high heat. Add the onion and sauté until softened, 8-10 minutes. Add the chili seasoning mix and sauté until the onions are coated and very fragrant.

3. Add the cooked lentils, carrots, crushed tomatoes, and water (or broth, if using) and bring the mixture to a boil. Reduce heat and simmer, partially covered, for 25-30 minutes, stirring occasionally, until the carrots are tender. Add additional water as desired for consistency.

4. Serve with your favorite toppings (we love a dollop of sour cream or whole milk yogurt and cilantro).