"We all know I’m a huge chili lover, since it’s a great way to create a nutrient-packed yet hearty dish. Plus, it comes together in absolutely no time, since your prep is just a bit of chopping! This one incorporates so many colors, from beautiful orange lentils and carrot to green celery and cilantro. Totally easy, completely vegan, and flavorful comfort food!"

Ingredient :

• 1tablespoon olive oil
• 1onion, finely chopped
• 1carrot, finely chopped
• 1stalk celery, finely chopped
• 2garlic cloves, finely chopped
• 1 ¹⁄₂cups lentils
• 15ounces whole tomatoes
• 3cups vegetable stock
• 2teaspoons oregano
• 1teaspoon cayenne
• 1tablespoon smoked paprika
• 1pinch salt and black pepper
• ¹⁄₄cup red wine vinegar
• ¹⁄₄cup cilantro, finely chopped

Directions :

• Add oil to a pot on medium heat and stir the onion, celery and carrot for 4 minutes or until slightly golden. Add in the garlic and caramelize for a further 2 minutes.
• Stir through the lentils for 1 minute before adding in the whole tomatoes, vegetable stock, oregano, cayenne, paprika, salt and pepper. Cover and bring to a boil before simmering for 25 minutes.
• Pour in the red wine vinegar and stir in the cilantro, simmer for a further 5 minutes before serving in individual bowls and topping with coconut yoghurt and fresh cilantro leaves.