~2 cups of uncooked red lentils
~1 tablespoon of coconut oil
~1 small organic yellow onion, diced
~2 bell peppers (orange and red or 2 of the same color), diced
~3-4 organic zucchini, diced into small cubes
~2 large cans of organic diced tomatoes (28 oz each)
~1/4 teaspoon of cumin
~1/4 teaspoon of chili powder
~1/4 teaspoon red pepper flakes (omit or lessen if you want it mild)
~1/4 teaspoon of coriander
~Sea salt and pepper to taste
~Chives for garnish
Heat oil in a soup pot and add onions and bell peppers and cook until onions are translucent and both are soft.
In a separate pot, boil water and cook the lentils for 10 minutes.
Add cumin, chili powder, red pepper flakes and coriander to the onions and bell peppers and stir until mixed. Add zucchini and both cans of tomatoes with juice.
When lentils are cooked, drain the water and add to the chili pot. Add salt and pepper to taste and let it cook for 30 minutes. Garnish with sliced chives