Red Lentil Chili

1. 1
   prep · ~2 min

   Rinse the red lentils.

   Place lentils in a fine-mesh strainer and rinse under cold running water until the water runs clear. Drain well.

2. 2
   saute · ~6 min

   Cook the onion and bell peppers.

   1.Heat olive oil in a large pot or Dutch oven over medium heat.

   2.Add diced onion and bell peppers. Cook until softened, about 5 minutes.

   3.Add minced garlic and cook until fragrant, about 1 minute.

   TIPDon't brown the garlic — bitter garlic ruins the chili's warmth.
3. 3
   saute · ~1 min

   Bloom the spices.

   1.Add chili powder, cumin, smoked paprika, and oregano to the vegetables.

   2.Stir continuously and cook for 30 seconds until the spices smell toasted and fragrant.

   TIPBlooming the spices in oil unlocks their full flavor — don't skip this step.
4. 4
   saute · ~4 min

   Cook the tomato paste and tomatoes.

   1.Add the tomato paste to the pot and stir into the vegetables.

   2.Cook for 1 minute, then add the chopped tomatoes.

   3.Cook until the tomatoes begin to break down and release their juices, about 3 minutes.
5. 5
   simmer · ~30 min

   Simmer the chili.

   1.Add the rinsed lentils, water, salt, and black pepper to the pot.

   2.Stir to combine and bring to a boil over high heat.

   3.Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.

   4.Remove lid and cook for 5 more minutes to thicken to desired consistency.

   TIPRed lentils cook quickly and break down almost entirely, creating a creamy stew-like texture.
6. 6
   garnish

   Squeeze fresh lime juice over the chili and garnish with cilantro.

   Serve hot, topped with fresh chopped cilantro and a generous squeeze of lime juice. This brightens the deep, smoky flavors beautifully.

   TIPThe lime isn't optional — it cuts through the richness and makes every component pop.

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