Lentil Chili cups of lentils 1 cup of diced tomatoes 1 cut onion fresh garlic cloves 1 green pepper 3 tsp Cumin 2 tsp Sea Salt 1 pinch of black pepper Directions Cook beans until soft, when soft add in other ingredients and let simmer for 20 minutes. Top with vegan cheese, cilantro, and vegan sour cream Serve in bowels with tortilla chips Enjoy! Chickpea Lentil Soup 2 tablespoon(s) olive oil onion, chopped ribs celery, chopped 1/2 teaspoon(s) ground ginger 1/4 teaspoon(s) turmeric 1/8 teaspoon(s) ground cinnamon 1 3/4 teaspoon(s) salt 1/4 teaspoon(s) fresh-ground black pepper cup(s) lentils 6 1/2 cup(s) water 1 3/4 cup(s) canned crushed tomatoes in thick puree (one 15-ounce can) 1 2/3 cup(s) drained and rinsed canned chickpeas (one 15-ounce can) 1/3 cup(s) chopped cilantro or parsley Directions: In a large pot, heat olive oil moderately low heat. Add the onion and celery and cook, stirring occasionally, about 10 min- utes. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils. Add the water and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Add the chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley.