1tablespoonextra virgin olive oilplus a little extra
1medium red oniondiced
4strips of vegetarian baconchopped
1/2red bell pepperdiced
2tablespoonsmild curry powder
1 1/3cupsblack beluga lentilsor French Du Puy lentils, picked over for stones or debris
6cupsvery hot waterkeep it simmering on low in a small pot on the stove
10ouncecan Rotel tomatoes
8ouncecan tomato sauce
1tablespoonyour favorite BBQ sauce
Freshly ground black pepper
Heat the oil in a large sauce pan over medium heat, until shimmering. Saute the onions in the oil until translucent, about 5 minutes. Add the vegetarian bacon, and saute until crispy.
Scootch the onions to one side, and add a quick pour of extra virgin olive oil to the cleared spot. Spoon the tomato paste, curry powder, and paprika over the oil, and stir until very fragrant (just 30 seconds or so).
Mix the spice paste into the onions. Add the lentils, 1/2 teaspoon of salt, and then add two ladles of the hot water, stirring well. Let the lentils absorb most of the water, and add two more ladles of water, stirring well. Repeat, until the lentils are tender, but not mushy (i.e., they should be al dente). The stew should be slightly saucy, but not at all soupy (about 20 minutes).
Pour in the tomatoes, tomato sauce, BBQ sauce, and mustard. Bring to a gentle simmer. Taste, and season with salt and pepper as needed.
Ladle into bowls and serve with your favorite toppings.
Vegetarian Lentil Chili was originally published on https://soupaddict.com/vegetarian-lentil-chili/